“This recipe came from my girl, Betty Crocker! The 2001 Christmas Cookbook. It is a great recipe and a lot easier than it sounds. Makes a nice rich, thick nog.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix eggs, sugar, and salt in a 2 quart saucepan.
  2. Gradually stir in milk.
  3. Cook over low heat 15-20 minutes, stirring constantly, just until the mixture coats a metal spoon; remove from heat.
  4. Stir in vanilla and rum.
  5. Keep warm.
  6. Just before serving, beat whipping cream and brown sugar in chilled small bowl with electric mixer on high speed until stiff (also works by hand. just takes a lot longer) Gently stir 1 cup of the whipped cream into eggnog mixture.
  7. Pour eggnog int a small heatproof punch bowl or other container.
  8. Drop remaining whipped cream into 4 or 5 mounds onto eggnog.
  9. Sprinkle nutmeg on whipped cream mounds.
  10. Serve immediately.
  11. Cover and refrigerate any remaining eggnog.
  12. For hot cappuccino eggnog substitute the coffee liqueur for the rum and add 1 cup of hot espresso coffee.
  13. *Any strong coffee is good*.

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