Triple-Shot Eggnog

"Feel free to use pasteurized eggs if you are concerned about the risk of salmonella (which is very low in the United States)"
 
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Ready In:
4hrs
Ingredients:
10
Yields:
6 cups
Serves:
8
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ingredients

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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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