30 Oct

NoFoodImage A traditional homemade eggnog for those holiday parties.

-By Christine (Salzer) Strommen


8 large eggs, preferably organic
2 1/4 cups superfine sugar
8 oz brandy
8 oz rum
4 oz bourbon
1 qt milk
freshly grated nutmeg for garnish


  1. Separate the eggs from the egg whites, setting the whites aside for a moment.
  2. In a large mixing bowl, beat the yolks with a hand mixer until completely combined. Add the sugar and beat until it reaches a creamy consistency.
  3. Add the brandy, rum and bourbon, and then the milk, beating well.
  4. In a medium-size mixing bowl, beat the egg whites with a hand mixer until soft peaks form (be sure before beating the whites that you have cleaned and thoroughly dried the beaters).
  5. Fold the egg whites into the yolk, sugar and alcohol mixture. Refrigerate the mix until well chilled (at least three hours). You may also refrigerate it overnight if desired.
  6. Stir to recombine as needed. Serve the eggnog in mugs, topping each serving with some nutmeg.
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Posted by on October 30, 2011 in Beverages


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