Vicki's noggin-knockin' eggnog
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dark rum |
| ½ | cup | Brandy |
| ½ | cup | Bourbon |
| 6 | larges | Eggs, separated |
| 1 | cup | Sugar |
| 3 | cups | Milk, whole |
| 1½ | cup | Heavy cream |
| Nutmeg, grated | ||
Directions
Combine liquors. Beat yolks until pale and lemon-colored (I do it in a food processor). Add sugar a little at a time, beating till sugar is dissolved and mixture is thick. Slowly pour mixture in a fine stream into the liquor, beating constantly. Beat in milk. (Food processor bowl won't hold it all.) Beat cream until stiff. Beat egg whites until they are stiff; fold carefully into whipped cream. Slowly fold in liquor until blended.
Chill. Top with grated nutmeg.
Vicki's notes:
* The cream *will* rise to the top. Have to beat husband away with a stick to guard it, whereupon I whisk the cream back in before I serve seconds. I know, I'll probably die of salmonella poisoning... but what a way to go!
* Will need 1 pint of cream, 1 pint of Meyer's dark rum, and ½ pint each of Jim Beam bourbon and E&J brandy.