December Recipes

Chef Kim's Eggnog

20 Minutes or Less Badge
Three mugs of Chef Kims Eggnog


  • 6 pasteurized large eggs, separated
  • ¾ cup Hy-Vee granulated sugar, divided
  • 4 cups Hy-Vee half-and-half
  • 2 cups whiskey
  • 2 tbsp dark rum
  • ground nutmeg, optional
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Beat egg yolks and ½ cup sugar using an electric mixer on medium-high speed until very pale yellow, about 5 minutes. Transfer to a punch bowl or large pitcher. Fold in half-and-half, whiskey and rum.
Beat egg whites to soft peaks. Gradually add remaining ¼ cup sugar and continue beating until stiff peaks form. Gently fold into egg yolk mixture.
Ladle into cups and dust with nutmeg, if desired.

Nutrition Facts

Serves: 20
Amount Per Serving
% Daily Value*
Total Fat: 6g 8%
Saturated Fat: 3.5g
Trans Fat: 0g
Sodium: 50mg 2%
Total Carbohydrate: 10g 4%
Dietary Fiber: 0g 0%
Sugars: 10g 20%
Protein: 3g 6%

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