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Aunt Grace’s Eggnog

When I was growing up, I couldn't get enough of the nonalcoholic eggnog my aunt always prepared for us kids. Now I enjoy this adult version. —Susan Hein, Burlington, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 15 min. + chilling
  • Makes
    20 servings


  • 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 until slightly thickened and a thermometer reads at least 160°, 6-8 minutes, 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.
Nutrition Facts
3/4 cup: 263 calories, 16g fat (10g saturated fat), 104mg cholesterol, 77mg sodium, 17g carbohydrate (17g sugars, 0 fiber), 6g protein.

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