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Eggnog from Scratch

Submitted by: MGM Grand

It is relatively easy to toss a few quarts of eggnog and a bottle of rum into a punch bowl, but take the time to make some eggnog from scratch and you will be amazed how great real eggnog can be.

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Eggnog I

Submitted by: SARALAUGHS52

Sugar and milk are beaten into egg yolks over heat and then chilled before adding rum and whipped cream in this recipe for the traditional holiday beverage.

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Eggnog Blend

Submitted by: sal

This homemade eggnog, spiked with rum and Scotch, will fill you with glee. Perfect for the holiday season!

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Luscious Eggnog

Submitted by: Carolyn

Whipped cream and rum are folded into a cooked vanilla custard in this version of the seasonal beverage. When serving, rest the bowl of eggnog in a bowl of ice.

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Betty's Famous Eggnog

Submitted by: Baumannowski

Living In: Springfield, Virginia, USA

This rich eggnog is made the old-fashioned way by blending beaten egg yolks, whipped egg whites, sugar, and heavy cream with bourbon, rum and brandy. A dusting of nutmeg accents the creamy flavors.

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Amazingly Good Eggnog

Submitted by: NATALIESMOM

Home Town: Daytona Beach, Florida, USA

It's taken me several years to perfect this recipe. Now everyone asks, 'When are you making the eggnog?!!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!

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Early American Eggnog

Submitted by: AKBMEIER

Home Town: Beavercreek, Ohio, USA

This traditional version of classic eggnog is suspected of having roots dating to George Washington's era, but it certainly pulls out all the stops. A creamy blend of egg yolks, egg whites, heavy cream, milk, rum, brandy, and sherry, it requires aging at least 5 to 10 days to achieve its remarkable mellow taste.

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Don's Friend Tonja's Cousin Toni's Boyfriend's Grandmother's Eggnog

Submitted by: Don

Home Town: Falls Church, Virginia, USA

Living In: Arlington, Virginia, USA

Tonja was born in the 1940's and this is her cousin Toni's boyfriend's grandmother's eggnog, so I'm guessing this is from the mid-1800's and probably dates much earlier. The original recipe called for half milk and half cream, but I use half and half. Delicious and simple, but be warned, Granny apparently liked a kick! I've made it from scratch and with the modern equivalents and it's fantastic either way. Do yourself a favor and use a mixer for everything. Those who like eggnog LOVE this recipe. I never leave a party with leftovers.

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Eggnog II

Submitted by: Katy

This recipe provides direction for making the traditional holiday beverage from scratch. Chill several hours before serving.

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Holiday Milk Punch: the New Eggnog

Submitted by: USA WEEKEND columnist Pam Anderson

Homemade eggnog is rich, extravagant, irresistible. But the ingredients - heavy cream, raw eggs, sugar and booze - give one pause. A few years back, I discovered a delicious high-flavor, no-risk alternative: milk punch, made with whole milk (no cream, no eggs). And it's easy to make. No cooking, no whipping egg whites and cream: Just mix and freeze. Make a pitcher today, and stick it in the freezer for the season. The spirits keep the milk from freezing; the freezer keeps the milk from spoiling. But remember, it's potent - one of my friends calls it 'the adult milkshake'!

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