Grandmother's Eggnog

This recipe is from the mid-1800's and probably dates much earlier. The original recipe called for half milk and half cream, but this recipes uses half and half. Delicious and simple, but be warned, Granny apparently liked a kick! It can be made from scratch and with the modern equivalents and it's fantastic either way. Do yourself a favor and use a mixer for everything. Those who like eggnog LOVE this recipe. You will never leave a party with leftovers.


16 servings


6 eggs
1 1/4 cups granulated (white) sugar
1 quart bourbon
1 cup rum
2 quarts half-and-half cream
2 teaspoons ground nutmeg, or amount to taste
1 pint heavy whipping cream


In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Gradually stir in the bourbon, rum, half and half and nutmeg.

In a separate chilled bowl, whip the cream until it can stand in a peak. Fold the whipped cream into the egg mixture. Pour into a plastic container and refrigerate overnight (if possible). Shake the container before serving.

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