Triple-Shot Eggnog
- Ready In:
- 4hrs
- Ingredients:
- 10
- Yields:
-
6 cups
- Serves:
- 8
ingredients
- 3 large eggs, separated
- 1⁄2 cup granulated sugar
- kosher salt
- 1⁄2 cup dark rum
- 1⁄4 cup Bourbon
- 2 tablespoons brandy
- 2 cups whole milk
- 1 cup heavy cream
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon pure vanilla extract
directions
- Whisk the egg yolks in a large bowl until they just begin to turn a lighter shade of yellow. Add the sugar and a pinch of salt and whisk until thick and pale yellow.
- Whisk in the rum, bourbon, and brandy until well combined and then whisk in the milk, cream, nutmeg, and vanilla until blended. Chill the mixture, covered, for 4 hours or overnight. Keep the egg whites chilled separately in a medium bowl.
- Before serving, whip the egg whites to stiff peaks with a hand-held mixer. Fold the whipped egg whites into the chilled yolk mixture.
- Serve immediately, sprinkle with a little freshly grated nutmeg, or chill for up to 4 hours. Whisk the eggnog until smooth before serving.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri