Homemade Eggnog 18.000

Deb Lindsey for The Washington Post

Dec 6, 2012

Here's the quintessential holiday drink. Prettily bottled, it makes a nice gift; or cook up a batch to have ready in the refrigerator for guests who stop by.

Start with a little less alcohol if you like, and add more to taste: The more alcohol in the drink, the longer the shelf life. With the minimum amount of alcohol, it should be good for at least 1 week.

Servings: 18

Yield: Makes 1.5-pint bottles

  • 12 large egg yolks
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 cups heavy (whipping) cream
  • 3 cups whole milk
  • 2 teaspoons vanilla extract
  • 1/3 cup gold rum,
  • 1/3 cup dark rum
  • 1/3 cup brandy
  • 1 cup bourbon


Whisk together the egg yolks, sugar, cinnamon and nutmeg in a large saucepan until well blended. Whisk in 2 cups of the heavy whipping cream and 2 cups of the milk. Cook over low heat, stirring constantly, for at least 30 minutes, until the mixture thickens and coats the back of a spoon (run your finger across the back of the spoon, and it should leave behind a clean trail that the mixture does not seep into). Do not overheat, or the eggs will coagulate.

Strain the mixture into a storage container, discarding any solids in the strainer. Whisk in the remaining 1 cup of milk, the remaining 1 cup of cream, vanilla extract, rums, brandy and bourbon. Refrigerate for several hours, until chilled, then decant into sterilized gift bottles, if desired, or cover and store in the refrigerator for up to 1 week.

Rate it

Recipe Source

From Local Living editorial aide Megan Buerger.

Tested by Megan Buerger.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.