Ingredients:
1 dozen large eggs
1 quart heavy cream
1 quart light cream
1 pint bourbon
1 quart rum
Nutmeg
Sugar to taste (1/2 - 3/4 lb)
Directions:
Beat whole eggs until whites and yolks are thoroughly mixed
Add alcohol slowly while stirring to prevent precipitation of egg proteins.
Beat heavy cream in a separate bowl until it peaks, then fold into the egg/bourbon/rum mix.
Add the light cream while stirring.
Add the sugar with mixing (around 1 pound/batch, depending on your sweet tooth)
Add nutmeg to taste.
Store in the refrigerator uncovered for at least one night.
Seal the container and keep refrigerated for around 3-4 weeks.
I’ve tested the eggnog several times over the weekend. By tested several times, I mean I drank around three glasses. You know, just to make sure it’s safe. As of today, I can confirm the eggnog is delicious, that it is indeed very boozey, and that I’m still alive.
Happy holidays!
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