Traditional Eggnog for the Holiday Punch Bowl
Ready In: 30 mins
Serves: 12
Yields: 12 cups of eggnog
Ingredients
- 4 eggs, separated
- 2⁄3 cup granulated sugar
- 1⁄4 teaspoon salt
- 2 quarts half-and-half cream
- 2 tablespoons powdered sugar
- 1⁄2 cup brandy (or 2 tablespoons rum extract) or 1⁄2 cup rum (or 2 tablespoons rum extract)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Directions
- Mix egg yolks, granulated sugar and salt in a 4 quart saucepan.
- Gradually stir in half & half cooking over medium heat. Continue to cook and stir until mixture coats metal spoon, 10 to 15 minutes. Remove from heat.
- Place saucepan in cold water until custard is cool.
- Beat egg whites until foamy. Gradually stir in powdered sugar, beating until soft peaks form.
- In a large punch bowl gently stir together the custard, brandy or rum (or rum extract), cinnamon and nutmeg. Fold in beaten egg whites.
- Cover with plastic wrap, and refrigerate at least 2 hours, no longer than 24 hours.
- Cook time does not include chill time.
- Garnish with whipped cream and dust with additional nutmeg, if desired.
- Makes 12 cups.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off