David’s Egg Nog Recipe

by Karen Ekstrom

 David’s Egg Nog

My husband can’t go through the holidays without Egg Nog. He loves it. Here’s his recipe.  It’s fabulous.  Enjoy!


6 large egg yolks

2 cups (8 ounces) confectioners’ sugar

1 cup light rum

1-quart heavy cream

1 cup cognac

1/2 cup Cointreau

Freshly grated nutmeg, for garnish



In a large bowl, beat egg yolks with a whisk until light in color. Whisk in confectioners’ sugar a little at a time.  Add rum. Refrigerator uncovered for 1 hour.

Whisking constantly, add heavy cream, cognac and Cointreau.

Refrigerate, covered, for at least 3 hours. Serve, garnishing each cup with freshly grated nutmeg. Enjoy!

 Serves 14 

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