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eggnog

(1 rating)
Eggnog
review
Private Recipe by
Nicole Bredeweg
West Olive, MI

While on our honeymoon, we found a cookbook in New Orleans (pre-Katrina), called River Road Recipes. And one of those recipes was for homemade eggnog. Ever wonder how eggnog can be safe with raw eggs? Sugar. And, in this case, a lot of alcohol! And time to ferment -- be careful, it's takes a week for it to reach culmination.

(1 rating)
yield 12 serving(s)
method Refrigerate/Freeze

Ingredients For eggnog

  • 4
    eggs, separated
  • 3/4 pt
    brandy
  • 6 Tbsp
    rum
  • 1 qt
    cream
  • 3/4 c
    sugar
  • nutmeg

How To Make eggnog

  • 1
    Beat egg yolks. Add brandy and rum gradually (1 tbsp at a time), while beating constantly. Add 1 pint of unwhipped cream and the well-beaten egg whites. Continue beating and add sugar and another pint of unwhipped cream. Sprinkle with nutmeg to taste. Allow to ferment for one week. Shake in bottle before serving.
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