Holiday Eggnog

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‘Tis the season…to drink eggnog!

I’ve been making this delicious, creamy eggnog on and off since I first discovered it in the 1972 edition of Betty Crocker’s Cookbook.  The “off” part occurred when the hazards of eating and/or drinking raw eggs due to the potential of getting salmonella were made clear.  Once pasteurized eggs became available, out came this 40-year-old recipe again.  During the prolonged eggnog dry spell, I did get my hands on an equally delicious eggnog recipe where the eggs are cooked; and I decided to make both for a taste test with my daughters who are home from school over the holiday break.

First up, my tried and true eggnog recipe with raw but pasteurized eggs.  Since I planned to make two versions of eggnog back to back, I decided to make half the recipe.  That turned out to be a mistake—this first batch was gone faster than you could say cheers!  And, even though I had mentioned that I wanted to save some for a taste comparison with the cooked-egg recipe, someone evidently didn’t listen to me even though that person was right there when I announced it.   So, when I went looking for the last of the eggnog and couldn’t find it, someone confessed that they had finished it off.  I won’t name that person, but let’s just say it was a male.

You won’t find an easier eggnog recipe to throw together.  And it’s a good thing since I need to make another batch.

One year ago:  Michelle’s Fish Chowder

Two years ago:  Perfectly Peppermint Brownies, Microwave Fudge

Holiday Eggnog

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  • 6 eggs, pasteurized
  • 1 cup sugar
  • 1/2 tsp. salt
  • 1/2 to 1 cup light rum OR for non-alcoholic eggnog, add 1 to 2 tbl. rum extract
  • 1 quart light cream (I used half & half)
  • Nutmeg for sprinkling


In large bowl, beat eggs until light and foamy.  Add sugar and salt, beating until thick and lemon colored.  Stir in rum and cream.

Chill at least 3 hours.  Just before serving, sprinkle with nutmeg.

Makes 12 servings (about 1/2 cup each)

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