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Banana Nog

Total Time

Prep: 20 min. + chilling


11 servings (about 2 quarts)

During my family's annual cookie exchange, we ran out of our beloved eggnog...much to everyone's horror! So into the kitchen I went to create this cool, creamy treat. —Jennae LeFebvre, Aurora, Illinois
Banana Nog Recipe photo by Taste of Home


  • 3 cups milk, divided
  • 3 cups half-and-half cream, divided
  • 3 egg yolks
  • 3/4 cup sugar
  • 3 large ripe bananas
  • 1/2 cup light rum
  • 1/3 cup creme de cacao
  • 1-1/2 teaspoons vanilla extract
  • Whipped cream and baking cocoa, optional


  1. In a large heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar. Cook and stir over medium-low heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon.
  2. Place bananas in a food processor; cover and process until blended. Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream. Cover and refrigerate for at least 3 hours before serving.
  3. Pour into chilled glasses. Garnish with whipped cream and sprinkle with cocoa if desired.

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  • redcow
    Dec 28, 2013

    I made this yesterday and it is to die for!!!!! I will certainly add it to my recipe collection. I don't like a strong rum flavor so I only added half of what was called for in the recipe, but ended up adding the full amount of rum and the rum taste was not overpowering. Think I will have to buy more half and half just to make it again. One thing I did was after the eggnog had cooled, I beat the egg whites with a small amount of sugar and stirred them into the milk mixture. It makes the eggnog thicker and I really liked the new and improved drink.

  • bakermother4
    Dec 31, 2011

    No comment left

  • DeepRiverWoman
    Nov 14, 2010

    I got this recipe out of your magazine last year and made it for Thanksgiving. It was a sensation! This is now a tradition I've added to my holidays thanks to you, Taste of Home!