Aunt Grace's Eggnog Recipe

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Aunt Grace's Eggnog Recipe photo by Taste of Home

Aunt Grace's Eggnog Recipe

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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

Featured In: 42 Holiday Party Snacks Every Host Should Know

MAKES:

20 servings

TOTAL TIME:

Prep: 15 min. Cook: 15 min. + chilling

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VERIFIED BY Taste of Home Test Kitchen

Quick

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

Ingredients
Directions

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

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).