• Servings: Yield: 2 1/2 quarts, 8 - 10 servings
  • Preparation Time: 15 minutes
  • Note: This recipe uses raw eggs. Raw eggs are not recommended for consumption, but we do it anyway. You make your own choices.
  • 6 eggs, slightly beaten
  • 2 cups sifted powdered sugar
  • 2 Tbsp vanilla extract
  • 3 cups half-and-half
  • 3 cups whole milk
  • 1 1/2 tsp rum flavoring
  • freshly ground nutmeg
  • 1 cup heavy cream
  1. Whisk to combine eggs, sugar and vanilla until mixture is smooth. Stir in half-and-half and whole milk. Whisk to gradually add in rum flavoring. Chill up to 24 hours.
  2. Before serving, whip heavy cream. Pour eggnog into serving bowl and fold in half of the heavy cream. Top with last half of cream. Sprinkle nutmeg on top as a garnish. Serve chilled.
We always knew we had transitioned to true holiday merriment when Mom broke out the eggnog. We were a non-drinking family so we got our rum in the flavoring only, but it was always a time to break out the German tureen and grog glasses. No matter how you felt about the flavor, you had to admire the pageantry and presentation involved in making the holiday eggnog.