Eggnog
"This is my sister's recipe and it is absolutely delicious. Even people who say they don't like egg nog come back for seconds. I leave the bourbon out when I make this, but I included it below as it was part of the original recipe. Be careful it packs a punch. Enjoy!"
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
10-12
ingredients
- 6 eggs, separated
- 2 cups sugar
- 2 cups Bourbon
- 1 cup jamaican rum
- 1 cup brandy
- 3 pints heavy cream
- 2 cups milk
directions
- Beat egg yolks until fluffy.
- Beat in sugar and slowly stir in bourbon (if using),rum and brandy.
- Lightly whip 16 ounces of cream then blend all cream into mixture.
- Blend in milk.
- Beat egg whites until peaks form.
- Fold into egg nog.
- Serve. (May want to garnish with freshly grated nutmeg on top).
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Reviews
-
This is fabulous. I scaled the recipe down to 1/3 and I made it without the bourbon and it turned out great. I think the bourbon would have made this way too strong and thinned it out too much. This is very thick and rich. I did add nutmeg too. Yumlicious!
RECIPE SUBMITTED BY
I am the mother of four boys--two sons and two stepsons. I am also the grandmother of one very sweet and precocious 3 yr old boy. I was once a healthcare administrator but quit a few years ago to stay home with my youngest. Since he has started to school, I am back to working part time.
<br> Next to my family, cooking is my passion. I have a wonderful husband who will try anything. He is my biggest fan and a discerning critic. A couple of years ago, we started a dinner club with friends who enjoy our passion for good food. We have shared many wonderful meals together.
<br> My favorite cookbook would have to be a family cookbook that my mom and cousin and I put together a couple of years ago. We shared all the favorites that had been passed down through the generations as well as new favorites.
<br> My biggest pet peeve is picky eaters who refuse to try anything new. It bothers me more with adults than with kids, but I love that my six year old will eat just about anything I put in front of him. There is something very gratifying about "grooming" the next generation of foodies.
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