Return to Content

Christmas Eggnog

Yankee Plus Dec 2015


Christmas Eggnog
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Folding the egg whites in at the end makes this well-flavored eggnog frothy and light and just a little bit lumpy, as opposed to the more traditional thicker and smoother nog.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 6 eggs, separated
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 2 cups milk
  • Brandy, whiskey, or rum, to taste
  • Nutmeg, for dusting


Beat egg yolks with 1/2 cup of sugar until lemony. Beat egg whites with the remaining 1/4 cup sugar until stiff. Add cream and milk to the yolks and fold in whites. Liquor can be added to the bowl or to cups to taste. Sprinkle generously with nutmeg.
Updated Wednesday, October 3rd, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111