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Classic Eggnog

Russ Myers


The traditional beverage to create the Christmas spirit!


★★★★★ 2 votes

30 / 40 Servings
10 Min
15 Min
No-Cook or Other


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12 large
eggs, separated
1 1/2 c
sugar, divided
4 c
2 c
dark rum
2 c
1 qt
whole milk
1 qt
heavy cream, softly whipped
freshly grated nutmeg

How to Make Classic Eggnog


  • 1Whip the egg whites until soft peaks form. Add 3/4 cup of the sugar gradually. Beat until stiff peaks form.

    Set aside.
  • 2In a clean bowl, whip the egg yolks until pale and creamy.

    Add the rest of the sugar and continue to beat until the sugar begins to dissolve and the mixture thickens.
  • 3In a large bowl, combine the yolk mixture, brandy, rum, bourbon and milk.

    Fold in the whipped egg whites and cream. Top with nutmeg and serve.
  • 4Note:
    If you're concerned about eating raw eggs, you can safely pasteurize them at home by running hot tap water (about 140 degrees) over the eggs for 3-1/2 minutes before using them in the recipe.

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About Classic Eggnog

Course/Dish: Other Drinks
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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