Starts Friday July 10 12pm/11c

Home & Family Holiday Recipes

Science of Eggnog
  • 6 Large Eggs
  • 1 cup Superfine Sugar
  • 6 ounces Aged Rum
  • 7.5 ounces Cognac
  • 18 ounces Whole Milk
  • 12 ounces Heavy Cream
  • Fresh Nutmeg to finish

1. In a blender on low, whip the eggs until smooth
2. Add the sugar and beat it until the mixture is thick
3. While it’s still whipping, slowly pour in the alcohol
4. Continue to pour in the milk and cream while the blender is still on
5. Refrigerate the mixture overnight
6. Serve with freshly grated nutmeg

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