• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Vicki's Noggin-Knockin' Eggnog

  • Recipe Submitted by on

Category: Christmas

 Ingredients List

  • 1 1/2 c Dark rum
  • 1/2 c Brandy
  • 1/2 c Bourbon
  • 6 lg Eggs, separated
  • 1 c Sugar
  • 3 c Milk, whole
  • 1 1/2 c Heavy cream
  • Nutmeg, grated


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 1/2 pint each
of Jim Beam bourbon and E&J brandy.

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