Eggnog II

  • 2 eggs, well beaten
  • 15-ounce can Eagle Brand Sweetened Condensed Milk©
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 quart whole milk
  • 1 cup whipping cream, whipped
  • ground nutmeg
  • 1 cup spirits (choose brandy, dark rum or bourbon) (optional)
  1. Whip together the eggs, Eagle Brand milk, vanilla and salt until thoroughly blended.
  2. Gradually beat in the milk. If using spirits, stir into mixture, then gently fold in the whipped cream.
  3. Pour into punch bowl or serving cups. Sprinkle with nutmeg.
  4. Makes about 2 quarts.


Ready in: 2 Hrs

Recipe editor Patricia Mitchell