Aunt Grace's Eggnog Recipe
Aunt Grace's Eggnog Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When I was growing up, I couldn't get enough of the nonalcoholic eggnog my aunt always prepared for us kids. Now I enjoy the adult version. —Susan Hein, Burlington, Wisconsin
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + chilling

Ingredients

  • 8 cups 2% milk, divided
  • 6 large eggs
  • 1 cup plus 2 tablespoons sugar, divided
  • 1/2 cup rum
  • 1/2 cup brandy
  • 1/2 teaspoon ground nutmeg
  • 3 cups heavy whipping cream
  • Cinnamon sticks and additional ground nutmeg, optional

Directions

In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan.
Cook over medium-low heat 6-8 minutes or until slightly thickened and a thermometer reads at least 160°, stirring constantly (do not allow to boil). Immediately transfer to a large bowl.
Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold.
In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg. Yield: 20 servings (3/4 cup each).
Originally published as Aunt Grace's Eggnog in Taste of Home Christmas Annual Annual 2016, p13

  • 8 cups 2% milk, divided
  • 6 large eggs
  • 1 cup plus 2 tablespoons sugar, divided
  • 1/2 cup rum
  • 1/2 cup brandy
  • 1/2 teaspoon ground nutmeg
  • 3 cups heavy whipping cream
  • Cinnamon sticks and additional ground nutmeg, optional
  1. In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan.
  2. Cook over medium-low heat 6-8 minutes or until slightly thickened and a thermometer reads at least 160°, stirring constantly (do not allow to boil). Immediately transfer to a large bowl.
  3. Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold.
  4. In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg. Yield: 20 servings (3/4 cup each).
Originally published as Aunt Grace's Eggnog in Taste of Home Christmas Annual Annual 2016, p13

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