Classic eggnog recipe

Portion size: 12 servings


  • 16 egg yolks
  • 1 1/3 cup icing sugar
  • 3 3/4 cups milk
  • 3 cups whipping cream
  • 1/2 teaspoon vanilla
  • 1 1/2 cup bourbon dark rum, brandy or milk
  • 1/4 teaspoon nutmeg


In large heavy-bottomed saucepan, whisk egg yolks with icing sugar until smooth. Whisk in milk and . cup of the cream; cook over medium heat, stirring, until thick enough to coat back of spoon, 8 to 10 minutes (do not boil). Remove from heat.

Stir in 3/4 cup of the remaining cream and the vanilla; strain through fine-mesh sieve into bowl. Cover surface directly with plastic wrap; refrigerate until chilled,about 30 minutes. Whisk in bourbon; cover and refrigerate for 2 hours. Transfer to punch bowl.

In separate bowl, beat remaining cream until slightly thickened; fold into eggnog. Sprinkle with nutmeg.


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