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    You are in: Home / Recipes / Eggnog-Tennessee Style Recipe
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    Eggnog-Tennessee Style

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    2Bleu's Note:

    I got this from a Tennessee cookbook years ago. It's sounds yummy! Note that it must sit for 2 days to enhance the flavor.

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    Units: US | Metric


    1. 1
      Break eggs and separate. To the yolks add all the sugar and then beat thoroughly till the mixture is light, thick and smooth.
    2. 2
      Add jack, a little at a time, beating vigorously. Add all of rum and beat again.
    3. 3
      Add half and half, mixing well, then add fold in the whipped heavy cream.
    4. 4
      Beat egg whites to soft peaks then fold into mixture. Let stand to ripen 2 days in the fridge. Serve in a punchbowl with a sprinkle of nutmeg.

    Ratings & Reviews:

    • on December 06, 2008


      Whew! This is a nice and simple eggnog to make up. It is very strong. I once read that the alcohol kills any potential nasties from uncooked eggs. I can attest to being quite 'healthy' after this. Just look at the rosy glow on my face! ;) I was worried the Jack would cause this to separate, but it stayed together long enough for my girlfriends to get their hands on it while we were making our Christmas cookies. I'm not so sure how the cookies turned out though! Made and Reviewed for Please Review My Recipe Tag - Thanks! :)

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


    Nutritional Facts for Eggnog-Tennessee Style

    Serving Size: 1 (305 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 713.7
    Calories from Fat 393
    Total Fat 43.6 g
    Saturated Fat 25.6 g
    Cholesterol 350.0 mg
    Sodium 133.3 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 0.0 g
    Sugars 17.3 g
    Protein 10.3 g

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