Early American Eggnog
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Pour the brandy, sherry, rum, and whiskey into a bowl
2
Place the egg yolks and egg whites into two separate, large mixing bowls
3
Set the egg whites aside
4
Beat the egg yolks until light and frothy
5
Gradually beat in the sugar until the egg mixture is light colored
6
Slowly beat in the liquor mixture
7
With the mixer still running, pour in the milk and heavy cream until thoroughly blended
8
Using a clean beater, beat the egg whites until soft peaks form
9
Gently fold the egg whites into the milk mixture
10
Pour into two clean, gallon-size plastic milk containers
11
Refrigerate at least 5 days, or 10 days for an even smoother taste
12
Shake the container occasionally to keep the alcohol from separating
13
To serve, pour the eggnog into a punch bowl
14
Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg