I found a recipe for eggnog written in my father’s handwriting in a cookbook of my mother’s. I don’t remember my father ever making eggnog, but since it’s the right season for eggnog, I decided to give it a go.


I used 1 percent milk in this recipe, so my turned out thin, but even thin, this is delicious. It’s sweet with the perfect amount of alcohol. You can use anything from skim milk to heavy cream for eggnog, and I’m sure that adding at least part heavy cream would make this even better, but I chose to stick with the 1 percent. I’m going to have to be careful. This is easy to drink, and I could suck it down quickly without realizing.




  • 4 eggs, separated
  • 1 ½ cup sugar
  • ½ pint good rum
  • 1 pint whiskey
  • 2 quarts of milk or cream
  • ½ tsp nutmeg



  1. In a large bowl or stand mixer, add the egg and sugar, beat
  2. Add milk, beat and taste for sweetness
  3. Add rum and whiskey, you can add more or less according to your taste
  4. Beat egg whites in a separate bowl with a pinch of salt until frothy
  5. Add egg whites to milk mixture, stir
  6. Add nutmeg, stir, and serve

I threw caution to the wind and used raw eggs, but the FDA recommends starting eggnog with a cooked egg base; you can find the instructions on FoodSafety.gov. They say it’s “especially important if you are serving people at high risk for foodborne infections: young children and pregnant women (non-alcoholic eggnog), older adults, and those with weakened immune systems.”

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