Based on A Luxurious and Strong Eggnog Recipe in the Washington Post

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  • 6 large egg yolks
  • 2 cups (8 ounces) confectioners’ sugar
  • 1 cup light rum
  • 1 quart heavy cream or half-and-half
  • 1 cup cognac or Asbach brandy
  • 1/2 cup orange liqueur, such as Grand Marnier or Cointreau
  • Freshly grated nutmeg, for garnish


  • In a large bowl, beat the egg yolks with a whisk until light in color. Gradually whisk in the confectioners’ sugar and then the rum
  • Refrigerate, uncovered, for 1 hour to dispel the eggy taste
  • Whisking constantly, add the heavy cream or half-and-half, cognac and orange liqueur
  • Refrigerate, covered, for at least 3 hours
  • Serve, garnishing each cup with freshly grated nutmeg