Arrow Created with Sketch. Back to The Recipes Old-Fashioned Eggnog Desserts np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 10 Ratings PRINT Prep Time 30 minutes Cook Time 3 hour chill Serving Yield 5-7 cups 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. By: Joyce Hendley Ingredients 6 Pete and Gerry's Organic Eggs, yolks and whites separated 3/4 cup sugar 1 cup whole milk 1 1/4 cups heavy cream, divided 1 cup white rum 1/2 cup cognac 1/2 cup bourbon Freshly grated nutmeg for garnish Nutritional Information Servings: 7 Amount Per Serving: Calories 460, Fat Cal. 180, Total Fat 21g (32% DV), Sat. Fat 12g (60% DV), Trans Fat 0.5g, Cholest. 210mg (70% DV), Sodium 90mg (4% DV), Total Carb. 25g (8% DV), Fiber 0g (0% DV), Sugars 25g, Protein 8g, Vitamin A (20% DV), Vitamin C (0% DV), Calcium (10% DV), Iron (4% DV), Vitamin D (20% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 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. Step 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. Step 3 In a large bowl with an electric mixer, beat egg whites until stiff peaks form. Gently fold egg whites into the yolk mixture. Step 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. Notes: This recipe calls for raw eggs and should not be served to pregnant women, children, or anyone with a compromised immune system. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Jeanne Sherman January 28, 2021 Quite similar to the recipe I have used for years. FINALLY a published recipe that does not cook the eggs !! I use Pete & Gerry's eggs raw any time without hesitation. Salmonella infections from eggs are primarily found in "factory farm" eggs shipped into our area from Pennsylvania and farther west. Another reason to stick with trusted, CLEAN farms operated by CARING producers. As for the egg whites and cream, do not fold into the mixture too much - and better to serve the same day made, as the whipped whites/cream will start to disappear into the nog during an overnight. Reply Page 1 Created with Sketch. 1 Reply [email protected] January 29, 2021 Thanks for the rave review on this recipe, Jeanne! We are so grateful for your support for our small family farms. Reply Page 1 Created with Sketch. Amy Bredes December 23, 2020 Can I substitute 1 cup of Bacardi Gold Rum for the cognac and bourbon? Reply Page 1 Created with Sketch. 2 Replies Jeanne Sherman January 28, 2021 We prefer black rum at my house. Reply Page 1 Created with Sketch. Marco December 23, 2020 Hey Amy, That should be fine. Just note that the taste may differ from the original. Reply Page 1 Created with Sketch. Shannon December 22, 2019 Hi! How long will this keep in the fridge? Reply Page 1 Created with Sketch. 1 Reply [email protected] December 23, 2019 That's a great question, Shannon! Because there are fresh eggs in this old-fashioned recipe, this drink is best made at most the night before you plan on serving it. If you would like to hold on to if for longer, then we would recommend using an at home pasteurization method to pasteurize the fresh eggs before using them in the recipe which should allow you to keep it in the fridge for an extra 2-3 days safely. You also could look at our Dairy Free Eggnog recipe which uses our already pasteurized carton egg whites, and will be fine if held for 3-4 days in the fridge. Reply Page 1 Created with Sketch. 1 Reply Jeanne Sherman January 28, 2021 Also, after Day 1, the whipped whites and cream will start disappearing into the nog. Not that this won't continue to taste great, it won't have the whipped cloud on top any more. Reply Page 1 Created with Sketch. Benita🎱 Horton December 21, 2019 It was good very Reply Page 1 Created with Sketch. 1 Reply [email protected] December 23, 2019 So glad you enjoyed this festive holiday classic, Benita! Reply Page 1 Created with Sketch.