This is the rich, creamy eggnog your grandparents used to make. The stuff you can buy in a carton doesn’t even come close to this luxuriously thick, sweet concoction spiked with white rum, cognac, and bourbon—and you’ll never buy it again once you've tried this recipe at home.

Directions

1. In a medium bowl with an electric or handheld mixer, beat egg yolks until thickened. Gradually beat in sugar until mixture turns pale yellow. Add milk and 1/4 cup of the cream and whisk to fully combine.
2. Gradually add rum, cognac, and bourbon to yolk mixture, beating until mixture has lost its granular texture and sugar is completely dissolved. Set aside.
3. In a large bowl with an electric mixer, beat egg whites until stiff peaks form. Gently fold egg whites into the yolk mixture.
4. In a large bowl with an electric mixer, whip the remaining 1 cup of cream until soft peaks have formed. Gently fold into egg white and yolk mixture, then chill thoroughly (at least 3 hours or overnight). Sprinkle eggnog with nutmeg just before serving.

Farm Team Tips

This recipe calls for raw eggs and should not be served to pregnant women, children, or anyone with a compromised immune system.