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Holiday Eggnog: Classic, Cranberry, and Tipsy


Last updated 12/26/2016 at Noon

Eggnog pairs well with cookies for a holiday dessert. MSPhotographic-Thinkstock photo

FALLBROOK – 'Oldies but Goodies' pertains to many things: music, cars, people, and… recipes.

In 1954, the Culinary Arts Institute in Chicago, Illinois published a small treasure trove of recipes in what they called, The Holiday Cookbook. That small, 70-page recipe collection included a trio of eggnog recipes. Among the three choices, one is bound to be perfect for any group. Or, for a large party, why not offer an eggnog buffet? Adventuresome guests can try all three varieties.

Eggnog (Classic)

16 servings


6 egg yolks1/4 cup white sugar1 teaspoon vanilla extract3 tablespoons rum extract (optional)1-1/2 cups chilled heavy cream6 egg whites5 tablespoons white sugarCinnamon, nutmeg to taste


  1. Beat egg yolks, 1/4 cup sugar, vanilla and rum extracts until very thick and lemon colored.
  2. Add in the 1-1/2 cups chilled heavy cream and continue to beat until blended.
  3. Set aside.
  4. Beat the 6 egg whites and add the 5 tablespoons sugar one at a time, beating well after each until soft peaks form (soft meringue).
  5. Gently fold the soft meringue mixture into the egg yolk mixture and chill in refrigerator at least 3 hours.
  6. To serve, pour into punch bowl, gently mix, then sprinkle cinnamon and nutmeg to taste.

Cranberry Nog

20 servings

  1. Make recipe for Classic Eggnog (shown in this article) omitting the rum extract.
  2. After completing recipe (before refrigerating), add 4 cups cranberry juice.
  3. No need to use cinnamon and nutmeg.

Tipsy (Holiday) Eggnog (over age 21)

Homemade eggnog is a delightful holiday treat. istetiana-Thinkstock photo

25 servings


6 egg yolks2 cups sugar1 pint bourbon1 cup white rum1 cup brandy3 pints heavy cream1 pint milk6 egg whites


  1. Beat egg yolks and sugar until thick and lemon-colored.
  2. Slowly stir in the bourbon, rum, and brandy.
  3. Blend in the heavy cream and milk.
  4. In a separate bowl, beat the 6 egg whites until soft peaks are formed (soft meringue style).
  5. Gently fold the egg white mixture into the egg yolk, liquor, milk mixture. Refrigerate.
  6. When ready to serve, pour in to punch bowl, stir, and sprinkle top with nutmeg.


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