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READY IN 4+ hrs

Eggnog from Scratch

Read Reviews (25)

"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." — MGM Grand

Ingredients Edit and Save

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Original recipe makes 12 servings Change Servings

12 jumbo egg yolks
1 pound granulated sugar
1 quart whole milk

1 quart heavy cream, lightly whipped
1 liter spiced rum
1 teaspoon vanilla extract

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Directions

Beat yolks in a large mixing bowl. Gradually add sugar. Beat until mixture thickens. Stir in milk and rum. Pour into a large punch bowl and chill for 3-4 hours.
Fold in whip cream before serving. Garnish with freshly ground nutmeg.

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PREP 20 mins
READY IN 4 hrs 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 25, 2007

This was fantastic eggnog. As a safety precaution, we tempered the eggs by first heating 1/2 of the milk and slowly pouring it into the egg and sugar mixture while whisking the eggs constantly. Then proceed with the cold ingredients (and vanilla). This will raise the temperature of the eggs so it is safe for children and pregnant women to drink. That being said, I also left out the rum and served it on the side : ). This received rave reviews from all! Thanks for sharing!

—Annette

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Most Helpful Critical Review

Jan 04, 2011

This is an extraordinary eggnog recipe, but my guests found it way too sweet. I halved the sugar and I also included the egg whites.

—ALICIAPENNEY

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27 Ratings

Dec 08, 2007

Awesome! I just made a double batch of it. I did change a few things though. I used powdered sugar instead of granulated. I used 2 cups of spiced rum, 2 cups of brandy, and 1/4 cup whiskey. Thanks for the recipe!

—warren

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Nov 24, 2005

My kids LOVED this more than store bought! It also tastes great in Eggnog bread recipes!! Highly recommend and very easy to make.

—KELLY49855

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Oct 02, 2007

Made this last Christmas and everyone raved! One change I made was straining egg nog just before serving. I also added extra freshly grated nutmeg in each glass.

—PLATYPUS22279

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Dec 27, 2010

I used this recipe because I needed to utilize 6 egg yolks from a dessert I made. It was my first eggnog, I have made coquito before (and realized I love it more), but this recipe is different from coquito. The texture was creamy and milky. I used less sugar and less rum (white rum), but I think spirit gives an extra kick and makes the eggnog tastier. In my opinion, this eggnog needs more spices, so I added cinnamon, cloves and nutmeg in the bottle. Overall, this is a delicious eggnog and easy to make too.

—DiamondGirl amanecer

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Dec 31, 2007

All I can say we had a great party! Everyone loves this eggnog. It went very quickly!

—Gospelmusiclady

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Dec 23, 2010

My Husband followed this recipe and it was the HIT of our annual Christmas party...destined to be a classic from now on. Very creamy and delicious!

—kboss

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