Creamy Eggnog

Name: Creamy Eggnog
Prep time: 30 min
Total time: 30 min
Yield: 16 serving(s)
Ingredients: 1 dozen egg (separated); 1/2 teaspoon salt; 2 1/4 cups sugar; 2 cups Bourbon, to taste; 1/2 cup rum, to taste; 1 quart milk (add another pint of milk if not using liquor); 2 tablespoons vanilla; 3 pints heavy cream; 1 tablespoon ground nutmeg

Submitted by DaHomeCooker

"An old time holiday favorite. Better than the stuff you buy at the store. Really good with or without the bourbon / Rum **Important Food safety note ** This contains raw eggs and must be kept below 40 degrees until serving."

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Ready In:: 30mins
Ingredients:: 9
Serves:: 16

ingredients

1 dozen egg (separated)
¹⁄₂ teaspoon salt
2 ¹⁄₄ cups sugar
2 cups Bourbon, to taste
¹⁄₂ cup rum, to taste
1 quart milk (add another pint of milk if not using liquor)
2 tablespoons vanilla
3 pints heavy cream
1 tablespoon ground nutmeg

directions

Beat together the egg yolks and salt in a large mixing bowl, slowly adding 1 1/2 cups of the sugar.
Continue beating until tick 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 cup 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 and then fold in the whipped cream.
Taste and add more bourbon and/or sugar if necessary.
Serve Chilled with the Nutmeg sprinkled on top.

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RECIPE SUBMITTED BY

DaHomeCooker

I learned to cook out of desperation. My Grandmother was a great "Down Home" cook and she spoiled me. My Mom was into TV Dinners, yes those things that used to come on a foil tray. Yuk. My first experience with cooking actually was in Boy Scouts over a campfire. After a few times at cooking, I allways got "drafted" because all the other kids likes my cooking better. I've dome all the cooking for my family for over 30 years. and my kids are so spoiled, when they come home for college, they turn down going out and want me to cook. (Can you say "Spoiled") I only really follow a recipe when I'm baking. The rest of the time I either modify it, or I just wing it with out a recipe. ( It pays to write stuff down when you do this though because sometimes you stumble on something awesome, and then you can't recreate it) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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