Nutty Holiday Eggnog

There’s just nothing like Nutty Holiday Eggnog! Sweet, creamy and so good!

Course Drinks
Cuisine American
Keyword Eggnog
Cook Time 10 minutes
Total Time 10 minutes
Servings 16 servings
Calories 209 kcal
Author Holly Sander


  • 2/3 cup sugar
  • 4 egg yolks
  • 1/2 teaspoon salt
  • 2 cups whipping cream
  • 6 cups whole milk
  • 4 egg whites
  • 6 tablespoons sugar
  • 2 teaspoon vanilla
  • 1 cup Frangelico
  • 1 cup rum
  • 1 cup whipped cream for top
  • Ground nutmeg for top


  1. Use a hand mixer or a stand mixer to beat 2/3 cup sugar into 4 egg yolks until fluffy.   Then whisk in the salt, whipping cream, and whole milk. Continue whisking gently until fully incorporated.

  2. Transfer into a large stock pot, then cook over medium to medium-high heat, whisking constantly until mixture has thickened and reached a temperature of 160 degrees – approximately 5 to 8 minutes. Remove from heat and allow to cool.

  3. Meanwhile, in a mixing bowl, beat egg whites until foamy.  Gradually add 6 tablespoons sugar and continuing beating to soft peaks.  Add the whipped egg whites to the custard, and whisk in thoroughly.  The whipped egg whites will rise to the top and create a foamy topping.  (NOTE: If you prefer not to use egg whites, wait until you are ready to serve, whip a cup of whipping cream with a tablespoon of sugar, and top each glass with a dollop of whipped cream instead).

  4. Add vanilla, rum, & Frangelico and stir in gently.

  5. Chill at least 3-4 hours (or even better overnight) before serving.
  6. When serving, dust with nutmeg or cinnamon, whichever you prefer.

Recipe Notes

The original recipe included 1 cup of Kahlua. If you prefer a hint of coffee in your ‘nog, then try this delicious variation!