- Ready In:
- Mix ingredients in a punchbowl, adding nutmeg last, and to taste.
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RECIPE MADE WITH LOVE BY
"<p>Contractor/Regional Manager <br />Favourite Cookbook Our Heritage Mennonite cookbook purchased in 1980, with family style recipes from the Canadian Prairies. <br /><br />Love cooking, fishing, golf and gardening, but my best day will always be when all the kids are home, and I get to feed them...</p> <p><img src=http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/2010325masters.jpg alt= width=225 height=91 /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Beverage%20Forum/KingCanuklehead.jpg alt= /></p>"
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Positively FIVE STAR! We made it on Sunday evening and sat by a log fire sipping it, having had good old Cheese on Toast for our supper!! I cut down on the quantities considerably - but I have added this to my New Year's Day Menu when I will be making the "Full Monty"! I used Wood's Dark Rum, and my eggnog was an unpronouncable Dutch blend which was excellent.I will post photos in the New Year when I can show it off in my Punch Bowl! Thanks for this recipe, great stuff.
An eggnog mixture of old, always enjoyed on January First! A note here is the selection of the rum; there are many favourites, but I would advocate for Lemon Hart Dark, as being the best "mixing" rum to go with the eggnog. (yes you can do this with white tum, Rye, or even Scotch and Brandy, but I wouldn't thank you for the last two!) The drink of choice of too many New Years Day Levees!