Baltimore Eggnog
Yield
1 servingsPrep
5 minCook
?Ready
5 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
brandy
(1 pint) |
|
| 1 | ounce |
rum
(1/2 pint) |
|
| 1 | ounce |
madeira wine
(1/2 pint) |
|
| 1 | each |
eggs
(12) |
|
| 1 | teaspoon |
sugar
(2 cups) |
|
| ¾ | cup |
milk
(3 pints) or 2 oz heavy cream (3 pints) |
|
| 1 | x |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
brandy
(1 pint) |
|
| 28.9 | ml/g |
rum
(1/2 pint) |
|
| 28.9 | ml/g |
madeira wine
(1/2 pint) |
|
| 1 | each |
eggs
(12) |
|
| 5 | ml |
sugar
(2 cups) |
|
| 177 | ml |
milk
(3 pints) or 2 oz heavy cream (3 pints) |
|
| 1 | x |
nutmeg
|
*
|
Directions
Shake with ice, and strain into a collins glass or a highball glass.
If heavy cream is used, you may want to top the drink with milk. Dust the surface with lots of nutmeg The recipe above is for one drink only, but the measurements in parentheses will make about 30 servings.
