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Old-School Homemade Eggnog Recipe

Eggnog 1500x609

"My family's old-school eggnog always blows people away as if it's some secret recipe, when it actually came from the Joy of Cooking. If you've only had eggnog from a carton, you're in for a treat. I've tweaked the timing and liquor added through the years to make it convenient to weave into your schedule when you have a whole mess of things to cook."

Lesley Porcelli, The Applegatarian Editor

As featured in The Applegatarian. 

Serves 40 | Total Time: More Than 60 Mins


  • 12 large eggs, separated
  • 1 pound confectioners' sugar
  • 2 cups brandy
  • 2 cups dark rum
  • 2 cups rye whiskey
  • 8 cups heavy cream
  • Freshly grated nutmeg


  1. In a large bowl, beat the egg yolks (reserve the egg whites, covered, refrigerated). Beat in the confectioners' sugar, then add the brandy slowly, beating constantly. Let stand, covered, for 1 hour.
  2. Beat in the rum, whiskey, and heavy cream. Cover and refrigerate 3 hours or overnight.
  3. Beat the egg whites until stiff peaks form, then fold into the nag. Serve in mugs sprinkled with nutmeg.