Holiday Eggnog (Basic and Quick)
Two holiday eggnogs: a from-scratch party batch of egg yolks, sugar, milk, rum and whipped cream that serves 24, and a quick version with store-bought eggnog that serves 12.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills gives two eggnogs. The basic recipe is the classic party batch: twelve egg yolks beaten with sugar, a quart of milk and a fifth of gold or amber rum, chilled, then lightened with a quart of whipped cream and dusted with nutmeg. It serves 24.
Her quick recipe, which she calls delicious and so easy, stirs rum into store-bought eggnog with a cup of whipped cream. It serves 12.
Ingredients
Basic recipe
- 12 egg yolks
- 1/2 pound sugar
- 1 quart milk
- 1 fifth (750 ml) gold or amber rum
- 1 quart heavy cream, whipped stiff
- Nutmeg
Quick recipe
- 1 quart eggnog from the dairy case
- 12 ounces gold or amber rum
- 1 cup heavy cream, whipped
- Nutmeg
Instructions
- Basic: yolks. Beat the egg yolks until light. Beat in the sugar until thick.
- Basic: milk and rum. Stir in the milk and rum. Chill 3 hours.
- Basic: finish. Pour into a punch bowl, fold in the whipped cream and chill 1 hour. Top with nutmeg. Serves 24.
- Quick. Add the rum to the eggnog, fold in the whipped cream and chill. Top with nutmeg. Serves 12.
Tips
- This uses raw eggs. For anyone pregnant, very young, elderly or with a weakened immune system, use pasteurized eggs, or choose the quick recipe made with store-bought eggnog.
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