Thick and so tasty eggnog. I was never a fan of eggnog but this recipe that I obtained from a dear friend from Antigua was outstanding. Makes 20 cups

6 large Eggs, separated 6 large
1 cup Sugar 250 mL
1 cup Light rum 250 mL
1/2 cup Brandy 125 mL
6 cup Milk 1.5 L
3 cup Whipping cream 750 mL
Nutmeg for garnish

In a large bowl beat egg yolks with electric beater at high speed until thick and light. Slowly beat in sugar. Beat in rum and brandy at medium speed. Refrigerate for an hour. Stir occasionally.

  • In a large bowl beat egg whites until stiff. Set aside.
  • At medium speed beat milk into egg yolk mixture. Transfer to large punch bowl.
  • Whip cream until soft peaks (tips curl over)
  • With rubber spatula fold in egg whites and whipped cream.
  • Sprinkle with nutmeg.

    Note Can be made a day before serving. Store in covered jars.

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