Frothy Eggnog

Frothy Eggnog

19 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    4 h 20 m

“Good old-fashioned eggnog flavored with vanilla and rum extract. Be sure to make extra! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. ”

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Adjust Servings

Original recipe yields 3 quarts



  1. In a large mixing bowl, beat eggs at high speed of mixer until thick and foamy. Gradually beat in sugar and salt, then rum and vanilla extracts. Slowly mix in the milk. Cover and chill in refrigerator until ready to serve.
  2. Just before serving, whip whipping cream until soft peaks form. Fold into eggnog. Pour into punch bowl and garnish with nutmeg.

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Reviews (19)

Rate This Recipe


This recipe is awsome!! And frothy it is. The only thing I did different was substitute the rum extract for the real thing, I put three Tablespoons in, and it was just enough, and it didnt overkill the recipe. Great recipe..thanks!



This is a very good eggnog. My kids love it. I used pasturized egg substitute in place of the eggs and used Splenda in place of the sugar, using a 1/2 cup instead of the full amount of sugar. It tastes rich and creamy and we don't have to worry about raw eggs! YUMMY!



Great stuff! I made this for Christmas Eve and we totally enjoyed it. It is so easy to make and tastes so good.

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Amount Per Serving (24 total)

  • Calories
  • 142 cal
  • 7%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 10.7 g
  • 3%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 111 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Eggnog I


next recipe:

Minty Eggnog Hot Chocolate