Eggnog Classic

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Eggnog Classic


This classic eggnog is delicious topped with a sprinkling of ground nutmeg, a small scoop of vanilla ice cream, or a dollop of whipped cream.

Serves 20



12 pasteurized eggs, separated

1-1⁄2 cups granulated sugar

4 cups heavy cream

2 cups whole milk

2-3 cups dark rum, bourbon, or brandy (optional)

2 Tbs. vanilla extract (optional)

Ground nutmeg or cinnamon to taste



Place egg yolks in a large bowl.

Beat with an electric mixer until combined.

Gradually add the sugar, beating until the mixture is thick and pale yellow.

Stir in the cream and milk, then the rum and vanilla, if desired.


Cover and refrigerate until chilled or as long as overnight.

Just before serving, beat the room temperature egg whites with an electric mixer until soft peaks form.


Stir the egg yolk mixture.

Then gently fold in the beaten egg whites.

Pour the eggnog into a punch bowl.

Sprinkle with the nutmeg or cinnamon.



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