A recipe for decadent homemade eggnog

homemade eggnog
© K Martinko

Wow your guests with a homemade version of this holiday classic. It tastes so good that you'll never be able to go back to the store-bought stuff.

If you want to impress your guests during the holidays, you should try this recipe for homemade eggnog. It tastes entirely different than the eggnog you buy in a carton at the grocery store. The homemade version is light and fluffy, filled with whipped cream and beaten egg whites, and has just the right amount of sweetness. It’s not at all cloying or syrupy like the store-bought stuff.

Eggnog calls for raw eggs, so make sure you buy your eggs from a trustworthy source without a salmonella problem.

The recipe is quick and straightforward, but the process will dirty several bowls, so prepare to do some dishes afterward. The recipe doubles easily for a crowd. Store in large glass jars for 3-4 days and give it a good whisking before serving. Enjoy!

Traditional Holiday Eggnog

  • 3 eggs, separated
  • Pinch of salt
  • 1/3 cup fruit powdered (instant dissolving/berry) sugar (or whirl some granulated sugar in a blender until fine)
  • 1-1/4 cups light cream
  • ½ cup milk
  • ½ cup rum or brandy (optional, but recommended)
  • ½ cup whipping cream
  • Freshly grated nutmeg

    In a medium bowl, beat together egg whites and salt until frothy. Gradually beat in half the sugar, beating until stiff peaks form.

    In a large bowl, beat egg yolks until light in color. Gradually add remaining sugar and beat until thickened and lemon-colored. Whisking constantly, gradually add light cream, milk, and rum.

    In chilled bowl, whip whipping cream until soft peaks form. Fold whipped cream, then beaten egg whites into egg yolk mixture. Chill.

    Just before serving, sprinkle with freshly grated nutmeg. Makes about 6 servings.

    Recipe from The Canadian Living Cookbook (1987)

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