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    You are in: Home / Recipes / Richmond Eggnog Recipe
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    Richmond Eggnog

    Richmond Eggnog. Photo by ~Nimz~

    1/2 Photos of Richmond Eggnog

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    invictus's Note:

    From O magazine. This eggnog tastes deceptively mild but beware, it packs a punch!

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    Units: US | Metric


    1. 1
      Separate eggs, making sure you don't get even a speck of yolk into the whites, or the whites will not puff up well when beaten.
    2. 2
      Whisk yolks until pale yellow. Add sugar a little at a time, stirring continuously.
    3. 3
      Add bourbon very slowly, particularly when starting. Pour in cream slowly, whisking continuously.
    4. 4
      In a separate bowl, beat egg whites until soft peaks form. Gently fold into mixture.
    5. 5
      Gently add in rum, stirring softly but continuously.
    6. 6
      Serve with a sprinkling of freshly grated nutmeg.

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    Ratings & Reviews:

    • on November 20, 2009


      This was very good and very rich. A little heavy on the bourbon and I will cut that back next time. Loved the texture that the egg whites added to the mixture. Made it light and airy. I used fat free half & half in place of the heavy cream and it worked well. Thanks for sharing. Made for PRMR Holiday Special :)

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    Nutritional Facts for Richmond Eggnog

    Serving Size: 1 (100 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 282.7
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 9.9 g
    Cholesterol 160.0 mg
    Sodium 50.4 mg
    Total Carbohydrate 5.9 g
    Dietary Fiber 0.0 g
    Sugars 4.8 g
    Protein 3.9 g

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