Eggnog I Recipe -
Eggnog I Recipe

Eggnog I

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"No Christmas is complete without eggnog!"

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Ingredients Edit and Save

Original recipe makes 8 to 12 servings Change Servings


  1. Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
  2. Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2009

It's easy to make and tastes great. Last night I brought the ingredients over to a holiday party and whipped it up (literally) in the kitchen in less than 20 minutes. Because I didn’t have time to chill it, I placed the eggnog in a bowl nestled on top of ice in a larger bowl. It was an instant hit. Things I did: (1) Added 1 & ½ cups of dark rum (Bacardi Black); (2) Placed the mixing bowl (for whipping the cream) in the freezer for approximately 20 minutes prior to using – it helps the cream thicken faster with the hand-held blender; and (3) Sprinkled cinnamon and nutmeg on top. Will definitely use the recipe again. [2009 Note: I now use a blender (which is better than a hand-held mixer to thoroughly blend the eggs). In a blender add the eggs, sweetened condensed milk, vanilla, and a generous splash of the milk and blend well. Then pour into a large punch bowl and add the rest of the milk (and rum) and mix. Continue with step 2 from there.] Happy holidays…ho, ho, ho.

Most Helpful Critical Review
Dec 03, 2008

This was a good drink, but it really tasted more like a creamy vanilla drink than Egg Nog. I added 2 more eggs to it and a bit more nutmeg to drown the vanilla and whip cream flavor, but on its own its still a decent beverage :)

Dec 21, 2005

Delicious! I did make a few changes. I cut out the sweetened condensed milk, and beat in 1 C of powdered sugar instead--our family doesn't like this to be too sweet. I also add in a dash of liquor--either bourbon, rum, or amaretto. We use a bit more nutmeg than what the recipe calls for. Otherwise, this is a fantastic recipe--this is what eggnog should REALLY taste like, not the icky stuff that comes pre-made.

Dec 25, 2003

Boy did I make a mistake making this recipe! My family won't leave me alone! "Make more eggnog Mom!" Very good! Make sure it stays mixed well, and it's so nice and thick! For extra fun I put canned whipped cream on top and sprinkle with nutmeg. Now excuse me, I have to go buy more eggs and whipping cream.

Nov 29, 2005

Very good and easy to make. I only added 3 cups of homo milk, and a full cup of whipping cream. (I was worried it was going to be runny). I also whipped the eggs until they were very thick. It turned out awesome, and thick enough if you wanted to add in some rum. (but wonderful without as well) Very rich and creamy. My kids loved it, my son had 4 cups! Thanks for sharing.

Dec 14, 2006

I made this for our office holiday party and it was a huge hit! I was kind of worried at first, as no one seemed to be drinking it, but finally a couple of people tried it and then spread the word. I received a ton of compliments on this - the best coming from my coworkers from India who had never had it before! They each asked for the recipe to send home. The eggnog came out smooth, creamy, and quite delicious. I did not add any nutmeg, but set out ground nutmeg, cinnamon and whipped cream for people to add to their own taste. I'll be making this again and again! Thanks!

Dec 25, 2003

this was awesome! a few tips: dontadd too much salt and some extra nutmeg and whipped cream on the top makes it extra special. I made this on christmas and it was a hit!

Jan 31, 2011

This is a very good recipe! I like a stronger vanilla flavor so I did 1 1/2 tsp and put about a tsp of nutmeg in as well. I am completely happy with the taste! By the way, 1/3 pint is 2/3 cups. I had to look that up. I also heated my eggs, just to be safe because I have a toddler who loves eggnog. I heated the eggs, condensed milk and salt on a very low heat until it was about 160 degrees. Then I stirred in the milk and folded in the whipping cream as directed.


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  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 24.2 g
  • 8%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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