My kids love eggnog. This makes a utelot!! great for a party. This is a non-alcoholic version I can serve my kids. If you want the alcohol substitute 3/4 - 1 C. brandy or Rum for the extracts and reduce the milk by 2/3 cup. Needs to chill for 2 hours before serving then you need to sit for 15 minutes before assembling in a punch bowl. Prep time includes this 2 hour chill time.
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1/2 Cup ...
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- 1Combine milk and 1/4 cup sugar in medium saucepan. Heat over medium heat stirring to dissolve sugar until a rim of fine bubbles appears around the edge of pan.
- 2Beat egg yolks until thick and lemon colored.
- 3Add a small amount of hot milk and egg yolks; return all to saucepan.
- 4Cook over medium heat for 5 minutes stirring constantly.
- 5Pour into a bowl.
- 6Add ice cream by spoonfuls, stirring until melted.
- 7Add extracts.
- 8Cover and chill about 2 hours.
- 9Refrigerate the unbeaten egg whites in a separate covered container.
- 10Just before serving or filling punch bowl, let egg whites sit at room temperature for about 15 minutes in a large bowl.
- 11Beat the egg whites until foamy, add salt and continue beating until soft peaks form.
- 12Add 1/4 cup sugar, 1 Tablespoon at a time, beating constantly until sugar dissolves and the whites form peaks again.
- 13Pour the refrigerated (custard type mixture) into the egg whites using a large wire whisk.
- 14Pour eggnog into a chilled punch bowl.
- 15Ladle into mugs and sprinkle with nutmeg.
- 16**If desired you may substitute 1 cup of brandy or rum for the extracts but reduce the milk by 2/3 cups.
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Nutritional Facts for Old Fashioned Eggnog
Serving Size: 1 (88 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 106.7
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 2.6 g
- Cholesterol 77.4 mg
- Sodium 88.4 mg
- Total Carbohydrate 11.1 g
- Dietary Fiber 0.1 g
- Sugars 8.2 g
- Protein 4.1 g