Mama Peggy’s Homemade Eggnog

Homemade Eggnog

A wonderful, homemade eggnog. This puts store-bought eggnog to shame, and it’s more than worth the extra effort! Begin 2 hours ahead of time, or early in the day. You can also make the preliminary mixture the night before if you like. If you’ve never had genuine, home-made eggnog, you don’t know what you’re missing out on!

Mama Peggy’s Homemade Eggnog
This puts store-bought eggnog to shame, and it's more than worth the extra effort!
Prep Time 2 hours
Cook Time 15 minutes
Course Drinks
Servings 19 servings
Calories 209 kcal


  • 12 eggs
  • 1 cup sugar
  • 1 ½ cups rum
  • ½ cup brandy
  • 6 cups milk
  • 1 cup heavy cream
  • 1 ¼ tsp ground nutmeg


  • In large bowl, beat egg yolks with sugar at low speed to mix.
  • When mixed, beat at high speed until mixture is thick and lemon-colored (about 15 minutes), frequently scraping bowl.
  • Carefully beat in rum and brandy, one tablespoon at a time to prevent curdling mixture.
  • Cover and chill. This is your base mixture and can be stored for a while until you're ready to serve the eggnog.
  • About 20 minutes before serving, in a chilled 5- to 6-quart punch bowl, stir in yolk mixture, milk and 1 1/4 teaspoons of nutmeg.
  • In a large bowl, beat egg whites at high speed until soft peaks form.
  • In a small bowl, using the same beaters and with mixer at medium speed, beat cream until stiff peaks form.
  • With wire whisk, gently fold the egg whites and cream into your yolk mixture until just blended.
  • To serve, sprinkle some nutmeg over the top of the eggnog.


Serving size: 1 cup Calories: 209 Fat: 8.3 g Saturated fat: 4.0 g Unsaturated fat: 0.9 g Trans fat: 2.6 g Carbohydrates: 14.5 g Sugar: 14.8 g Sodium: 77.7 mg Fiber: 0.2 g Protein: 6.6 g Cholesterol: 133.2 mg
Homemade Eggnog
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