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Classic Eggnog
This traditional homemade eggnog recipe from Gourmet makes a creamy, frothy holiday treat with plenty of kick from a hefty ratio of brandy and rum.
👥 28 Servings⏱️ Prep & Cook: 2h 10m🔥 Cook: 10 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
📝 Preparation Steps
1
Beat 12 large egg yolks until they are light. Add gradually 1½ cups granulated sugar and whip mixture until it is thick and pale, about ⏱️ 1 minute. Whisk in slowly 6 cups brandy and 2 cups dark rum. Add in 4 cups milk and 4 cups cream, beating constantly with a wire whisk. Chill until cold, at least ⏱️ 2 hours. Do Ahead: Refrigerate egg mixture up to ⏱️ 6 hours.
½ cups granulated sugar1dark rum2 cups
2
Beat 12 large egg whites until stiff. Fold egg whites into the punch and sprinkle the surface with grated nutmeg. Editor’s note: This recipe was originally printed in the December 1968 issue of ‘Gourmet.’ Head this way for more of our best Christmas cocktails →
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