Is it worth the extra trouble to make eggnog from scratch? In a word - YES! Our dedicated taste testing of this recipe conclusively proved that homemade eggnog is a much smoother, richer drink compared to the store-bought carton variety. We have used brandy and dark rum in this recipe, but you may prefer bourbon or rye whiskey, or no alcohol at all. It's up to you!
Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk Chill before serving. Sprinkle individual servings with more nutmeg.
Makes about 2-1/2 quarts.
Prep time: 30 minutes; Cooking time: none; Total time: 30 minutes
Recipe editor Patricia Mitchell
Online Since 1997
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