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Dad's EggNog

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Serves 6-8 | Prep Time 30 | Cook Time

Why I Love This Recipe

My Dad (RIP) made the best eggnog. I remember him staying up late during the Christmas holidays to make sure he had it done. He'd be up to his elbows in meringue and alcohol, the kitchen was a mess, but it was the best. I make it every Christmas to keep the traditional alive. I always make virgin batches for kids. My daughter absolutely loves it. It's thick and creamy. Fresh nutmeg tops it off. It takes a little time but it's totally worth it. Good luck keeping it around long enough for visitors over the holidays!!

Submitted by: "lisacdaniels"

Ingredients You'll Need

1 dozen eggs, separated
1 1/2 C. Sugar
9 oz. bourbon (I use Jim Beam)
9 oz. brandy
1 Quart milk (don't skimp - make it whole)
1 Pint heavy cream (whipping cream)
1 1/2 oz. Rum (light Bacardi works well)


Beat yolks until thick and lemon colored. Slowly add 3/4 C. sugar. Combine bourbon and brandy, slowly add to yolks beating after each addition. Beat egg whites until stiff. Add remaining sugar to whites (a few T. at a time). Fold into yolk mixture. Pour milk 1/2 C. at a time into the nog, mixing gently after each addition. When all milk has been added, add cream 1/2 C. at a time, then add rum 1 T. at a time to prevent curdling. Top with freshly grated nutmeg! Enjoy! Save an old milk gallon to pour it into and keep in the refrigerator.

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