Don's Friend Tonja's Cousin Toni's Boyfriend's Grandmother's Eggnog Recipe -
Don's Friend Tonja's Cousin Toni's Boyfriend's Grandmother's Eggnog Recipe
  • READY IN 8+ hrs

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

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings
  • PREP

    15 mins

    8 hrs 15 mins


  1. In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Gradually stir in the bourbon, rum, half and half and nutmeg.
  2. In a separate chilled bowl, whip the cream until it can stand in a peak. Fold the whipped cream into the egg mixture. Pour into a plastic container and refrigerate overnight (if possible). Shake the container before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2009

It is safer to heat 1/2 quart of the milk, slowly add the beaten eggs to that, and cook at med-low heat for 2-3 minutes. Strain this into the remaining 1 1/2 qta. of milk. Raw eggs can be a problem. Alternately, make sure the raw eggs being used are pasteurized.

Most Helpful Critical Review
Dec 02, 2012

This recipe just okay, and not nearly as good as others that use only egg yolks. Try Betty's Famous or the Early American instead.


12 Ratings

Dec 01, 2008

This sounds just like the recipe my aunt Shirley would make but not give us the recipe! Thanks! Her's was the best!

Jan 03, 2011

This eggnog recipe is just awesome! I made one alcoholic batch and one virgin batch and there was not a drop left at the end of our evening! I only used rum (two and a half cups) and no bourbon but it tasted fantastic. Everyone that had some said how light and easy to drink it was - not like store-bought eggnog that is very thick, heavy and sugary. This really is a great recipe.

Dec 20, 2010

Simple and yummy! I added Vanilla extract - about 1 teaspoon.

Dec 16, 2010

With a few minor changes - this is my grandmothers recipe (passed in 1990).. which she got from her grandmother.. so yeah, its back when food was real - so to speak. Our family has had this every year that I remember.. raw eggs were never an issue(I think it’s the alcohol in it). If there is a worry- wash the shells gently before you open the egg. BTW - we add cinnamon, and use Amaretto (instead of bourbon or rum). This is a GREAT recipe - make sure to mix well before serving!

Feb 04, 2011

This has been a true favorite of ours. I started making this recipe in the latter part of 2009. We made this recipe at least five times throughout the Holidays last year. And we have never purchased store-bought eggnog again. Here is the Modification that we use: We use 8 eggs, 1 cup of Splenda and 1/2 cup of sugar or just 1-1/2 cup of sugar, 1 quart of 2 % milk, 1 pint of whipping cream into a large mixing bowl combining all of the ingredients. Pour the Half and Half into the 6-8 quart stock pot and bring to a slow simmer. Meanwhile, take 1 cup of hot Half and Half out of the stock pot and while using the mixer on the high setting gradually combine the hot Half and Half into the mixing bowl with the egg mixture. This process will temper the eggs before you add them back into the stock pot. After combining all of the mixing bowl contents into the stock pot, stir constantly on low for 40 to 45 minutes or until the mixture reaches 168-170 degrees on a candy thermometer. While the mixture cooks it will become thicker and will continue to temper and heat the eggs to safety. Add 2 teaspoons of pure Vanilla extract and nutmeg. Pour the mixture into a heat resistant pitcher and Chill overnight. Once chilled, stir in the Rum or a favorite liqueur. A very delicious treat for anytime of the year. Enjoy !

Feb 02, 2015

Ok, I have not tried this recipe yet but just because of the name I will tonight! That's just great.


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