Great-Aunt Ruth’s Eggnog
- 20m Prep Time
- 0sCook Time
- 20m Ready In
A frothy, light eggnog made with brandy and dark Jamaican rum, perfect for holiday gatherings. This family recipe has been passed down for generations and is a Christmas tradition.
Ingredients
- 3 large eggs separated
- 78.9 ml sugar
- 177 ml brandy
- 59.1 ml dark Jamaican rum
- 355 ml whole milk
- 355 ml heavy cream
- Freshly grated nutmeg for garnish
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 103 mg
- Iron: 0.51 mg
- Magnesium: 11.2 mg
- Phosphorus: 120 mg
- Potassium: 144 mg
- Zinc: 0.64 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 78.9 ml sugar
- 177 ml brandy
- 59.1 ml dark Jamaican rum
- 355 ml whole milk
- 355 ml heavy cream
Prepare
- Separate 3 large eggs
- Freshly grated nutmeg, for garnish
Let's Cook
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Step 1.
In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg yolks on medium speed until pale in color, about 2 minutes. With the mixer running on low, slowly add the sugar, then increase speed to medium-high and beat until the yolks are thick and very pale, about 5 minutes, scraping down the sides of the bowl a few times with a silicone spatula.
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Step 2.
Remove the bowl from the mixer. Using a whisk, stir in the brandy and dark Jamaican rum until combined, then whisk in the whole milk and heavy cream until the mixture is smooth and well combined.
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Step 3.
In a clean mixer bowl with a clean whisk attachment, beat the egg whites on medium-high speed until medium peaks form (the peaks should hold their shape but droop slightly). Do not overbeat; stop when the whites are glossy and just firm.
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Step 4.
Using a whisk or silicone spatula, gently fold the beaten egg whites into the cream mixture until no white streaks remain and the mixture is light and fluffy. Be careful not to deflate the whites.
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Step 5.
Divide the eggnog evenly among six tumbler glasses (about 1 cup each). Garnish each glass with a generous grating of fresh nutmeg. Serve immediately or refrigerate until ready to serve.