Brandy Eggnog

Total Time Prep: 15 min. Cook: 25 min. + chilling
Yield 20 servings (3-3/4 quarts)
Test Kitchen Approved
Store-bought versions just can't compete with my homemade brandy eggnog. Apricot brandy is my secret ingredient!—Shelia Weimer, Bluefield, West Virginia

Ingredients

  • 1-3/4 cups sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 quarts 2% milk
  • 6 large eggs, beaten
  • 1 cup apricot brandy or brandy
  • 1/2 cup rum
  • 2 tablespoons bourbon
  • 2 tablespoons vanilla extract
  • 1 quart half-and-half cream
  • 1/2 teaspoon ground nutmeg
  • Optional: Turbinado (washed raw) sugar, ground cinnamon and pirouette cookies

Directions

  1. In a Dutch oven, combine sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 15 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
  2. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon, about 5 minutes.
  3. Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg. If desired, mix turbinado sugar and ground cinnamon in a small bowl; dip rims of glasses into a shallow dish of water then into the sugar mixture, pressing lightly to adhere. Fill glasses with eggnog and, if desired, serve with pirouette cookies.

Nutrition Facts

3/4 cup: 252 calories, 8g fat (5g saturated fat), 95mg cholesterol, 153mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 7g protein.

Store-bought versions just can't compete with my homemade brandy eggnog. Apricot brandy is my secret ingredient!—Shelia Weimer, Bluefield, West Virginia
Recipe Creator

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