- Prep time
- 5 minutes
- Cook time
- 25 minutes
- 1½ gallons
Made with whiskey, rum and brandy, this time-honored recipe is sure to warm you up this holiday season!
- 1 dozen eggs
- 1 cup sugar
- 5 cups whole milk
- 1 can (12 ounces) evaporated milk
- 1 bottle (750 mL) whiskey
- 1 cup rum
- 1 cup brandy
Beat eggs and sugar in a mixer at high speed, about 4–6 minutes, until thickened, light and frothy.
Meanwhile, heat whole milk and evaporated milk to 200°F in a saucepan. Set mixer to low speed and slowly add hot milk.
Transfer mixture to a double boiler and heat, whisking slowly, to 165°F or until thick. Finish by adding whiskey, rum and brandy slowly, one at a time.
Eggnog will keep in the refrigerator for up to 2 months.