Eggnog
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
8 quarts
ingredients
- 1 dozen egg, separated
- 1⁄2 teaspoon salt
- 2 1⁄4 cups sugar (to taste)
- 2 cups Bourbon (to taste)
- 1⁄2 cup rum
- 1 quart milk
- 2 tablespoons vanilla extract
- 3 pints heavy cream
- nutmeg
directions
- Beat together the egg yoks and salt in a large mixing bowl, slowly adding 1-1/2 C of the sugar. Continnue beating until thick and pale.
- Stir in the bourbon, rum, milk, and vanilla until well mixed.
- Beat the egg whites until foamy and slowly add the remaining 3/4 C sugar, continuing to beat until stiff and all the sugar has been incorporated.
- Whip the cream until stiff. Now fold the egg whites into the yolk mixture; then fold in the whipped cream. Taste and add more bourbon and/or sugar if necessary. Chill.
- Pour into a punch bowl and sprinkle the top with nutmeg.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>