Holiday Eggnog
- Holiday Eggnog
| Holiday Eggnog | Print |
Recipe By: Alice Morrow
Holiday Eggnog (Not Cooked)
Ingredients
- 8 large fresh eggs
- 2 ¼ c. superfine sugar
- 8 oz. brandy
- 8 oz. rum
- 4 oz. bourbon
- 1 qt. milk
- Freshly grated nutmeg, for garnish
Instructions
- Separate eggs and set whites aside.
- In large mixing bowl, beat yolks with hand mixer until combined. Add sugar and beat until it is creamy.
- Add brandy, rum and bourbon and then the milk, beating well.
- In medium mixing bowl, beat egg whites with clean and dry hand mixer until soft peaks form.
- Fold in egg whites into yolk mixture. Refrigerate mix for at least 3 hours or even overnite.
- Stir to recombine as needed. Serve the eggnog in mugs, topping each with some nutmeg.
| Holiday Eggnog | Print |
Recipe By: Alice Morrow
Holiday Eggnog (Cooked)
Ingredients
- 6 egg yolks
- ¾ c. superfine sugar
- 1 T. vanilla extract
- ¼ t. freshly grated nutmeg
- 4 c. milk
- 1 (12-oz.) can evaporated milk
- 1 (14-oz.) can sweetened condensed milk
- ½ c. dark rum
- ¼ c. brandy
- ¼ c. praline liqueur
- Sweetened whipped cream & freshly grated nutmeg, garnish
Instructions
- Beat yolks with hand mixer until thick and lemon colored. Gradually add sugar, vanilla, nutmeg, beating well.
- Place 4 c. milk in large saucepan. Gradually add yolk mixture, cook, stirring with whisk, constantly until mixture reaches 165. Remove from heat, cool.
- Stir in the other milks. Gradually add run. Cover and chill overnight.
- Add brandy and praline liqueur to eggnog before serving. Top each with whipped cream and nutmeg.
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