Serve Up Some Good Cheer with Homemade Eggnog


If you’ve never had real, homemade eggnog -only the kind from the carton- you’re missing out. Eggnog made from scratch is to the pre made stuff what homemade cookies are to the bagged kind – it’s just so much better simply by virtue of being homemade. This is the Real Thing – eggs, brandy, milk and cream. It’s rich, and makes a large batch – perfect for a holiday party.

If you’re worried about raw eggs, some people simmer the egg and cream in a double boiler, whisking until the mixture is hot enough to kill any bacteria.

Homemade Eggnog

adapted from Epicurious

12 eggs, separated
2 cups sugar
2 cups brandy
1 cup light rum
6 cups (1.5 L) milk
2 cups heavy cream (plus extra, if you like, whipped)
Nutmeg, cinnamon and/or star anise

Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the remaining ingredients. If you like, add a grating of nutmeg, cinnamon and/or star anise.

If you like, top with a dollop of whipped cream. Grate some fresh nutmeg on top and serve in small punch glasses.

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