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    You are in: Home / Recipes / Eggnog Recipe
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    Eggnog

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Stay in the Bay NZ's Note:

    I found this on another site on the internet, we printed off quite a few egg nog recipes and this seemed to be the one that appealed the most, it was yummy

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    Ingredients:

    Serves: 4

    Yield:

    4 glasses

    Units: US | Metric

    • 6 eggs
    • 236.59 ml sugar (you can use splenda instead, doesn't make much difference to flavour)
    • 2.46 ml vanilla extract
    • 14.79 ml ground nutmeg
    • 177.44 ml brandy
    • 78.07 ml dark rum (Coruba or Captain Morgan is best for flavour, but Black Heart is OK)
    • 473.18 ml whipping cream
    • 473.18 ml milk

    Directions:

    1. 1
      All liquids should be very cold. Refrigerate in advance.
    2. 2
      Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar or splenda, vanilla and nutmeg.
    3. 3
      Turn the mixer off and pour into large chilled jug. Stir in the cold brandy, rum, whipping cream and milk Chill before serving.
    4. 4
      Sprinkle individual servings with more nutmeg.

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    Ratings & Reviews:

    • on December 23, 2008

      55

      This was my first time making homemade eggnog. IT WAS FANTASTIC. Even my wife, who HATES eggnog loved it. My kids went nuts. It turns out nice and thick, although not as thick as some of the store bought eggnogs. It was quick and easy to make too.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Eggnog

    Serving Size: 1 (428 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 968.3
     
    Calories from Fat 508
    52%
    Total Fat 56.5 g
    87%
    Saturated Fat 32.9 g
    164%
    Cholesterol 497.3 mg
    165%
    Sodium 210.9 mg
    8%
    Total Carbohydrate 60.4 g
    20%
    Dietary Fiber 0.3 g
    1%
    Sugars 51.2 g
    204%
    Protein 15.9 g
    31%

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