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Old-Fashioned Eggnog

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2/5 - 1 Ratings
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Prep Time 30 mins
Cook Time

This is the rich, creamy eggnog our grandparents made. The stuff you can buy in a carton doesn’t come even close – and you’ll never buy it again once you’ve tried this one.

By: Joyce Hendley


  • 6 Pete & Gerry’s Eggs, 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


Step 1

In a medium bowl, beat the egg yolks until thickened. Gradually beat in the sugar until mixture is pale yellow colored, then blend in the milk and 1/4 cup of the cream. Gradually add the rum, cognac, and bourbon, beating until the mixture has lost its granular texture.

Step 2

In a large bowl with an electric mixer, beat the egg whites until stiff, then gently fold them into the yolk mixture. Whip the remaining 1 cup cream to soft peaks and fold in. Chill thoroughly (at least 3 hours or overnight). Sprinkle with nutmeg just before serving.


Since the recipe uses raw eggs, it shouldn’t be served to anyone with a compromised immune system. (Pregnant women and children should avoid it too – but they would anyway!) Make it a few hours ahead and chill thoroughly to allow the wonderful flavors to blend.

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