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Eggnog

 Eggnog
Store-bought eggnog just can't compete with my homemade version. Apricot brandy is my "secret" ingredient!—Shelia Weimer, Bluefield, West Virginia
20 ServingsPrep: 15 min. Cook: 20 min. + chilling

Ingredients

  • 1-3/4 cups sugar
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 2 quarts 2% milk
  • 6 eggs, beaten
  • 1 cup apricot brandy or brandy
  • 1/2 cup rum
  • 2 tablespoons bourbon
  • 2 tablespoons vanilla extract
  • 1 quart half-and-half cream
  • 1/2 teaspoon ground nutmeg

Directions

  • In a Dutch oven, combine the sugar, flour and salt. Gradually whisk
  • in milk until smooth. Cook and stir over medium-high heat until
  • thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • Remove from the heat.
  • Stir a small amount of hot mixture into eggs; return all to the pan,
  • stirring constantly. Cook and stir over medium heat until mixture is
  • slightly thickened and coats the back of a spoon.
  • Transfer to a large bowl; cool quickly by placing bowl in ice water
  • and stirring for 2 minutes. Stir in the brandy, rum, bourbon and
  • vanilla. Cool completely. Cover and refrigerate for at least 3

2 of 2

Eggnog (continued)

Directions (continued)

  • hours. Just before serving, stir in cream and nutmeg.
  • Yield: 20 servings (3/4 cup each).
Nutritional Facts: 3/4 cup equals 252 calories, 8 g fat (5 g saturated fat), 95 mg cholesterol, 153 mg sodium, 25 g carbohydrate, trace fiber, 7 g protein.