Christmas Eggnog

Serving Size: 10
Preparation Time :0:45


  • 1 dozen eggs
  • 1 lb sugar superfine—bar sugar
  • 1 qt cream light
  • 1 pint brandy
  • 1 pint rum Meyers—Dark
  • 1 pint brandy (Flavored like Apricot)—or vodka
  • 1/2 gallon ice cream—vanilla
  • 1 qt cream heavy—to make 3 qt
  • 4 oz sugar 10 X—sifted
  • 1/2 fluid ounce vanilla extract
  • 1 cup Gran Marnier

Yield: about a gallon


  1. Whip eggs and superfine bar sugar together until sugar is dissolved.
  2. Add liquor (try apricot or other flavored brandy instead of vodka). Whip well.
  3. Add light cream. Whip again.
  4. Break up ice cream small and add 1/2 ice cream and 1/2 whipped cream and stir in well
  5. Float remaining ice cream and whipped cream on top. Grate fresh nutmeg and cinnamon over top lightly
  6. Serve with butter cookies.

Whipped Cream. Chill bowl and beater. Whip 1 qt heavy cream till tracks show. Add 4 oz sifted lox sugar. Add 1/2 oz Virginia Dare Vanilla. Continue beating, add Gran Marnier slowly while beating if you are adding it. Whip to medium soft peaks. Makes the 3 qt's required.

Chocolate Version. Use Double dark chocolate ice cream. Add 6 to 8 oz (about a cup) of Grand Marnier to the whipped cream with the vanilla slowly. Add a pint of Gran Marnier or Sabra Orange Chocolate liqueur instead of the vodka. Garnish with chocolate curls or grated dark chocolate.

Be sure to have a Merry Christmas by NOT driving after drinking


Steve's #10 Recipes:

Carving a Ham
Carving a Prime Rib
Carving a Turkey
Christmas Eggnog
Latkes, Potato Pancakes for Hanukkah
Yorkshire Pudding

©1996, Steve K. Holzinger. All rights reserved.


This Archived Page created between 1994 and 2001. Modified August 2007

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