“I know you’re busy and I’m not going to keep you for long. But before we get started, I want to let you know how much we appreciate your time! You’ve got a lot on your plate and it means so much that you would take the time out of your day to read our post.”
“Now, onto the good stuff: This is my mother’s famous eggnog recipe. It’s rich and creamy with just enough nutmeg that sneaks up on each sip.” “This year, try something different than the same old store-bought carton. Whip this up in 15 minutes and enjoy!” “If you make some for friends or family, be sure to snap a pic and tag
prep: 30 mins additional: 2 hrs total: 2 hrs 30 mins Servings: 24 Yield: 24 servings
½ (750 milliliter) bottle dark rum
4 ½ cups white sugar
12 eggs, separated
1 tablespoon ground nutmeg, for garnish
1 ½ quarts whipping cream
2 cups half-and-half (or whole milk)
1 (750 milliliter) bottle bourbon
1 ½ cups brandy
Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
Serve in small cups or glasses dusted with a pinch of nutmeg.
Per Serving: 533 calories; protein 1.8g; carbohydrates 40.2g; fat 24.5g; cholesterol 89mg; sodium 31.5mg.