Save on Pinterest


Store-bought eggnog just can't compete with my homemade version. Apricot brandy is my "secret" ingredient!—Shelia Weimer, Bluefield, West Virginia
  • Total Time
    Prep: 15 min. Cook: 20 min. + chilling
  • Makes
    20 servings (3/4 cup each)


  • 1-3/4 cups sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 quarts 2% milk
  • 6 eggs, beaten
  • 1 cup apricot brandy or brandy
  • 1/2 cup rum
  • 2 tablespoons bourbon
  • 2 tablespoons vanilla extract
  • 1 quart half-and-half cream
  • 1/2 teaspoon ground nutmeg


  • In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  • Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon.
  • Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg.
Nutrition Facts
3/4 cup: 252 calories, 8g fat (5g saturated fat), 95mg cholesterol, 153mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 7g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Andrea Love
    Dec 19, 2013

    Excellent! My 3 year old even helped make it. We cut the recipe in half for three of us and now kiddo wants to make it for bible study on Sat. We left out the alcohol and it was still great. Definitely better than store bought and so easy.

  • terrie.carlson
    Dec 19, 2012

    No comment left