Light Eggnog

Mom made eggnog every Christmas. As a child it seemed like a lengthy process, and I remember she put it in a heavy cut-glass punch bowl (used only once each year). Dad would carry it out onto the back porch to chill it. [I grew up in Upstate NY!]

HOURS later (this was torture to a small child!) Dad would bring it in, and everyone would have a cup. As a small child I got a VERY small portion and always begged for more! YOW! It tasted great, but my parents had no interest in having a drunk child wandering around so begging got me no place.

This version is different from the original recipe – it called for 6 eggs, but Mom always used 9. If I recall correctly, she said 9 produced a much better volume. I also think she cut the alcohol down – I’ve seen similar recipes that call for more like 2 to 3 cups. I considered upping the rum but have never done so … as is it’s a pleasant beverage not a strong drink.

Light Eggnog

  • 9 eggs, well beaten
  • 3/4 cup sugar
  • 1 cup rum
  • 2 cups milk
  • 2 cups heavy cream
  • 1/8 tsp nutmeg

Beat eggs until as thick as mayonnaise. Gradually beat in sugar & then rum. Stir in milk and half the cream. Whip the remaining cream until stiff and fold into eggnog. Put in punch bowl and sprinkle with nutmeg.

Leave a Reply

Your email address will not be published. Required fields are marked *