Holiday Eggnog
Yield
6 cupsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separate |
|
| ½ | cup |
sugar
|
|
| 2 | cups |
milk
|
|
| 1 | bottle |
beer
|
*
|
| ¼ | cup |
brandy
|
*
|
| 1 | cup |
whipped cream
|
|
| 1 | x |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separate |
|
| 118 | ml |
sugar
|
|
| 473 | ml |
milk
|
|
| 1 | bottle |
beer
|
*
|
| 59 | ml |
brandy
|
*
|
| 237 | ml |
whipped cream
|
|
| 1 | x |
nutmeg
|
*
|
Directions
Beat egg yolks with ¼ cup sugar until very thick.
Gradually stir in milk, beer, and brandy.
Beat egg whites until foamy. Gradually beat in ¼ cup sugar, continuing beating until stiff peaks form.
Fold whites into yolk-beer mixture.
Chill. Just before serving, fold in whipped cream.
Serve in small punch cups, sprinkled with nutmeg.
