How to Make Eggnog


For hundreds of years, eggnog has been as much a part of the holiday scene as holly and plum pudding. If we didn’t know the month or day—if we couldn’t find a calendar high or low—we would still be able to recognize that the holiday season has arrived merely by the stocked shelves of eggnog found in local food stores, one of the quickest ingredients in eggnog. Included here are time-tested, heartwarming, and quite delicious holiday eggnog recipes, using eggnog ingredients the old-fashioned way. So, once again…it is time to make a grand and festive bowl of Merry Christmas! Below is our selection of traditional ways on how to make eggnog.



How to Make Eggnog with Rum


A Perfect Whiskey and Rum Eggnog

Beat separately the yolks and whites of 6 fresh eggs. Add ingredients of eggnog: ½ cup of sugar to the yolks while beating, and ¼ cup of sugar to the whites after they have been beaten very stiff. Mix the egg whites with the yolks. Stir in 1 pint of rich cream and 1 pint of milk. Then add 1 pint of your favorite whiskey and 1 ounce of your favorite rum. Stir thoroughly, and serve very cold with grated nutmeg on each glass. This recipe makes 5 pints of eggnog.

A Fun Bacardi Rum Eggnog Recipe

This holiday eggnog recipe is traditional, jolly and delicious. It serves four people 3 times! First pour a quart of eggnog mix into a punch bowl. Next pour in half a bottle of Bacardi Rum, light or dark. Now the secret that will get real raves from your guests is to add half a pint of whipped cream, and then chill in your refrigerator. Stir the eggnog ingredients and serve with light sprinkling of nutmeg.


How to Make a Holiday Eggnog


Holiday Eggnog

Beat 12 eggs separately, add to the yolks 1 heaping tablespoonful of sugar to every egg, beating all the time. When very light, rapidly stir in 1 pint of brandy and 1 pint of whiskey to the eggnog ingredients, if more liquor is desired it can be added before the cream. Now stir in half of the well-beaten whites, then 3 pints of rich cream or 1 pint of milk and 2 of cream, then stir in lightly the remaining whites. A little nutmeg grated is an improvement. Be careful never to add liquor after cream.

Old Virginia Eggnog

Twelve eggs, 1/2 pints best whiskey, 3 gills best rum (Cognac brandy, fair substitute), 1 well-rounded tablespoon granulated sugar to each egg, 1 quart of milk or cream, beat the yolks light, add sugar and beat light, add whiskey, rum, milk, beat light, put in whites beaten to a froth. This recipe is fairly mild. For a stronger recipe, increase liquor to 1 quart of whiskey, 1 pint of rum. One drop of oil of cinnamon improves this for some people. Never add liquor after cream or milk; this will ruin your eggnog.

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Southern Eggnog

This is eggnog was served during Christmas in the South. Four dozen eggs, 2 cups of sugar, 3 quarts of cream, half pint of best brandy, 1 pint of best rum. Beat whites and yolks of eggs separately. To beaten yolks add sugar slowly, then brandy, then rum, beating all the time. Then add cream slowly as before. Then add beaten whites of eggs.

Frozen Eggnog

Take twenty-four yolks, one pound of sugar, one quart of sherry, one pint of rum, three pints of whipped cream. Beat yolks and sugar together; add the wine and set on a slow fire, or in boiling water. Stir constantly till the mixture begins to thicken. Take off the fire and beat cold on ice. Place in the freezer and freeze smooth, then add the rum, and last, the whipped cream. Draw the cream in lightly without much stirring. Serve at once, with a little grated nutmeg on top of each glass.