Homemade Eggnog


Holiday Favorite

  • 6 eggs (separated)
  • ¾ cup sugar
  • 2 cups whipped cream
  • 2 cups light cream or half and half
  • 1 pint bourbon
  • ¼ cup dark Jamaica rum or brandy
  • Nutmeg for topping
  1. Beat the egg yolks and sugar until light and creamy.
  2. Fold in the whipped cream and light cream.
  3. Transfer to a punch bowl and stir in the bourbon and rum or brandy.
  4. Beat the egg whites until standing in soft peaks.
  5. Fold the egg whites gently into the punch.
  6. Sprinkle with nutmeg.
  7. Chill in the refrigerator until ready to serve, but do not leave more than an hour.

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