Ingredients
Scale
- 12 jumbo eggs
- 2 cups granulated sugar
- 1–1/2 cup bourbon
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup cognac (or brandy)
- 1/2 cup rum
- 1–1/2 cups heavy cream (cold)
- cinnamon candy canes
- cinnamon sticks
- ground nutmeg
Instructions
- Separate the eggs and save the whites for later.
- Beat the yolks with the sugar in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon” for 5 minutes.
- Combine dairy and all of the booze in a second bowl or pitcher and then slowly beat into the egg mixture.
- Move to a large glass jar (or a couple of smaller ones) and store it in the fridge or place of very cool storage, for a minimum of 3 weeks. This time is necessary for the alcohol to kill any bacteria in the eggs. The more time that it has to ‘brew’ the more mellow the flavor becomes.
- Serve in mugs or cups topped with a some nutmeg sprinkled on top.
Notes
Equipment Needed To Make Eggnog:
- Large Mixing Bowl
- Large Whisk
- Measuring Cups
- Large Clean Glass Jar
- Canning Lid wing Ring that Seals Tight
- Funnel
- Blender
- Micro-Gater
Nutrition
- Serving Size: 1 cup
- Calories: 405
- Sugar: 37g
- Sodium: 55mg
- Fat: 135g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: .01mg
- Protein: 5g
- Cholesterol: 46mg
