This Traditional Christmas Eggnog recipe is whipped up at home using fresh eggs and high-quality 100% Canadian milk and cream. A Holiday classic!
This recipe is taken from the 1975 Milk Calendar.
- Prep: 15 min
- Refrigeration: 1 h
- 6 eggs separated
- 1/4 tsp (1 mL) salt
- 2/3 cup (160 mL) sugar
- 3/4 cup (180 mL) light rum
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) Canadian cream (35%)
- 2 1/2 cups (625 mL) Canadian Milk
- Freshly grated nutmeg
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Beat egg whites and salt until stiff peaks form; set aside. In another bowl beat egg yolks until light. Gradually add sugar and continue beating until thick and lemon coloured. Slowly stir in rum and vanilla.
Whip cream until softly stiff. Fold whipped cream, then egg whites into yolk mixture. Gently stir in milk.
Serve well chilled with freshly grated nutmeg on top.
Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 103 mg|
|Vitamin A:||23 %|
|Vitamin B12:||32 %|
|Vitamin D:||24 %|