Holiday Eggnog Recipe

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Holiday Eggnog
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Ingredients:

  • 1/3 cup sugar
  • 1 dash salt
  • 2 1/2 cups milk
  • 1 tsp vanilla
  • 1/2 cup rum , if desired
  • 1 tbsp of packed brown sugar

Directions:

  1. Mix eggs, sugar, and salt in a 2 quart saucepan.
  2. Gradually stir in milk.
  3. Cook over low heat 15-20 minutes, stirring constantly, just until the mixture coats a metal spoon; remove from heat.
  4. Stir in vanilla and rum.
  5. Keep warm.
  6. Just before serving, beat whipping cream and brown sugar in chilled small bowl with electric mixer on high speed until stiff (also works by hand. just takes a lot longer) Gently stir 1 cup of the whipped cream into eggnog mixture.
  7. Pour eggnog int a small heatproof punch bowl or other container.
  8. Drop remaining whipped cream into 4 or 5 mounds onto eggnog.
  9. Sprinkle nutmeg on whipped cream mounds.
  10. Serve immediately.
  11. Cover and refrigerate any remaining eggnog.
  12. For hot cappuccino eggnog substitute the coffee liqueur for the rum and add 1 cup of hot espresso coffee.
  13. *Any strong coffee is good*.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 211.72 Kcal (886 kJ)
Calories from fat 86.4 Kcal
% Daily Value*
Total Fat 9.6g 15%
Cholesterol 111.28mg 37%
Sodium 108.38mg 5%
Potassium 208.28mg 4%
Total Carbs 14.18g 5%
Sugars 13.22g 53%
Protein 6.32g 13%
Vitamin C 0.2mg 0%
Iron 0.5mg 3%
Calcium 151.3mg 15%
Amount Per 100 g
Calories 123.4 Kcal (517 kJ)
Calories from fat 50.36 Kcal
% Daily Value*
Total Fat 5.6g 15%
Cholesterol 64.86mg 37%
Sodium 63.17mg 5%
Potassium 121.4mg 4%
Total Carbs 8.27g 5%
Sugars 7.7g 53%
Protein 3.69g 13%
Vitamin C 0.1mg 0%
Iron 0.3mg 3%
Calcium 88.2mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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