Prep 15m Cook - Additional 8h Ready In 8h 15m
Servings 1 gallon Calories 498.3

Tonja was born in the 1940’s and this is her cousin Toni’s boyfriend’s grandmother’s eggnog, so I’m guessing this is from the mid-1800’s and probably dates much earlier. The original recipe called for half milk and half cream, but I use half and half. Delicious and simple, but be warned, Granny apparently liked a kick! I’ve made it from scratch and with the modern equivalents and it’s fantastic either way. Do yourself a favor and use a mixer for everything. Those who like eggnog LOVE this recipe. I never leave a party with leftovers.

Recipe Ingredients

  • 6 eggs
  • 1 ¼ cups white sugar
  • 1 quart bourbon
  • 1 cup rum
  • 2 quarts half-and-half cream
  • 2 teaspoons ground nutmeg, or amount to taste
  • 1 pint heavy whipping cream

Cooking Directions

  1. 1 In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Gradually stir in the bourbon, rum, half and half and nutmeg.
  2. 2 In a separate chilled bowl, whip the cream until it can stand in a peak. Fold the whipped cream into the egg mixture. Pour into a plastic container and refrigerate overnight (if possible). Shake the container before serving.

Nutrition Facts

  • Calories 498.3
  • Carbohydrate 21.7 g
  • Cholesterol 85.2 mg
  • Fat 24.8 g
  • Protein 4.2 g
  • Saturated Fat 15.5 g
  • Sodium 61.3 mg
  • Sugar 15.8 g

Chef's Notes

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.


  1. Easy & delicious - making this eggnog for at least 5 yrs.
  2. This is really close to the one my mamaw made. But we separate the eggs and use wild turkey 101. It will cook the yolks hence the pale yellow color. Then we beat the egg whites and the cream then fold everything together.
  3. This recipe just okay and not nearly as good as others that use only egg yolks. Try Betty's Famous or the Early American instead.
  4. This has been a true favorite of ours. I started making this recipe in the latter part of 2009. We made this recipe at least five times throughout the Holidays last year. And we have never purchased store-bought eggnog again. Here is the Modification that we use: We use 8 eggs 1 cup of Splenda - Read more ...
  5. This eggnog recipe is just awesome! I made one alcoholic batch and one virgin batch and there was not a drop left at the end of our evening! I only used rum (two and a half cups) and no bourbon but it tasted fantastic. Everyone that had some said how light and easy to drink - Read more ...
  6. Simple and yummy! I added Vanilla extract - about 1 teaspoon.
  7. With a few minor changes - this is my grandmothers recipe (passed in 1990).. which she got from her grandmother.. so yeah its back when food was real - so to speak. Our family has had this every year that I remember.. raw eggs were never an issue(I think it s the alcohol in it). - Read more ...
  8. It is safer to heat 1/2 quart of the milk slowly add the beaten eggs to that and cook at med-low heat for 2-3 minutes. Strain this into the remaining 1 1/2 qta. of milk. Raw eggs can be a problem. Alternately make sure the raw eggs being used are pasteurized.
  9. This sounds just like the recipe my aunt Shirley would make but not give us the recipe! Thanks! Her's was the best!

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