Making Homemade Eggnog

This is made with raw eggs, so craft and consume at your own risk.

Below you will find a step-by-step guide to making real-live eggnog, as created by Rebecca's father.  He started working on this recipe forty years ago in college.  It's pretty darn yummy and it's pretty darn strong.

Before we begin, however, you should know what you’re getting into.  Like real chocolate, gourmet canned tuna, and veggies straight from the garden, this eggnog is nothing like the store-bought varieties.  As a kid, I only drank the store-stuff, which I now consider to be rather insipid. However, if you do like the store-stuff, Organic Valley has taken the store-bought version to the sublime.  Personally, I'm addicted.

Rebecca grew up with the genuine, fully-rummed version. When you make this and take your first sip, just try to picture six-year old Rebecca tipping back the glass. No wonder she has such wonderful Christmas memories . . .

                    To begin, chill your serving glasses in the freezer.  Also, pour about a cup and a
                    fourth of rum into a glass and put that in the freezer too.  Then get seven eggs and
                    separate the yolks from the whites. 

                    Pour one pint whipping cream into a cold bowl and add sugar.  Rebecca's dad added
                    a lot.  Like a cup.  I thought it would be too much, but it was perfect.

                    Whip it good!

                    Clean your beaters and then whip the egg whites a little beyond soft peaks.  Keep
                    adding sugar as you whip.  About a half cup of sugar should do.

                    Clean those beaters again and now begin whipping the egg yolks while pouring
                    the chilled rum in with them.  Don't beat them into a froth, but get a little air in there
                    and make sure the rum is well mixed.

                    Now you add the whipped whites to the yolks.  Do this slowly, beating on low speed just
                    till combined.

                    Time for the whipped cream!  Add it little by little, again just until blended.  Only add
                    about 70% of it, saving the rest to add as a finishing touch when you do the actual
                    construction of the final product.

                    At this point you can add any special ingredients.  Here Rebecca's sister Tamara
                    adds a little extra flavor.  It clogged the beaters a bit during mixing, but . . .

                    To make your drinks, first scoop some of the nog mixture into a glass. There's no
                    real way to do this without making a mess, so just do your best.  Then add a dollop
                    of the whipped cream, a cherry, and some high-quality nutmeg.  Go easy on the
                    nutmeg, because it can apparently be used for nefarious purposes.  Who would
                    have thought?

                    Now, tip back your glass and sip. If you have a low tolerance for alcohol, you might
                    want to find someplace stable to sit right away. Enjoy!
 

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