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Fluffy beaten egg whites make this eggnog recipe lighter and easier to drink than a cup of cream and booze has any right to be.

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Rate this recipe 4.5/5 (48 Votes)


  • 6 large eggs, separated
  • 1 cup sugar
  • pinch of kosher salt
  • 3 cups whole milk
  • 2 cups heavy cream
  • 2 cups dark rum
  • whole nutmeg and cinnamon stick, grated with a microplane for serving


Servings 12
Preparation time 20mins
Cooking time 180mins
Adapted from


Step 1

Whisk egg yolks, sugar, and salt in a large punch bowl just until sugar is dissolved, then whisk in milk, cream, and rum. Cover and chill eggnog base at least 2 hours or up to 2 days.

Just before serving, using an electric mixer, beat egg whites in a medium bowl until stiff peaks form. Gently fold into egg nog base. Finely grate nutmeg and cinnamon with a microplane over as desired.

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