Eggnog is such a holiday treat.  If you would like to make eggnog from scratch, here is our family secret: my great-grandmother’s classic eggnog recipe uses only farm fresh, free range, brown eggs and brown sugar.

The story goes, Alice Foote MacDougall was only willing to part with her secret eggnog recipe on her death bed. Her dear friend, who had been asking for it for years, went home to make it, but came back complaining that her eggnog didn’t taste nearly as good as Alice’s. “What color eggs did you use?” Great-Granny inquired. ” “Well, white eggs,” came the reply. “You must only use brown eggs!” Alice commanded.

Ingredients

  • 12 brown eggs from free range chickens
  • 1 quart milk, organic preferably
  • 1 1/2 quarts Half & Half, organic preferably
  • ¾ lb brown sugar
  • ½ tsp salt
  • 1 tbsp nutmeg
  • 7 oz brandy
  • 7 oz dark rum

Directions

  1. Break eggs and divide by putting the yolks in a large bowl and the whites in smaller bowl. Be very careful to make sure you don’t get any yolks in the egg whites bowl as that will keep them from frothing correctly.
  2. Add the sugar a bit at a time while beating with an electric mixer.
  3. Add salt.
  4. Pour the brandy and then the rum down the side of the bowl while beating them into the egg and sugar mixture.
  5. Add the milk and the cream, beating until perfectly smooth.
  6. Beat the egg whites in their bowl until you can make little stiff peaks with the froth.
  7. With a large spoon, carefully fold in the egg white froth into the large bowl by scooping the eggnog mixture over the froth. Allow some of the froth to stay on the surface. Don’t mix too much so the frothy whites keep the eggnog light.
  8. Sprinkle nutmeg on the top of the eggnog.
  9. With a ladle, scoop into small cups and serve your guests. Makes approximately 3 ½ quarts to serve around 18 x 6 oz servings.