Joe's Eggnog
Yield
50 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 60 | large |
eggs
separated |
|
| 4 | cups |
bourbon whiskey
or cognac |
*
|
| 2 | cups |
sugar
or to taste |
|
| 1 | cup |
dark rum
|
* |
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | cups |
heavy whipping cream
whipped |
|
| 1 | x |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | large |
eggs
separated |
|
| 946 | ml |
bourbon whiskey
or cognac |
*
|
| 473 | ml |
sugar
or to taste |
|
| 237 | ml |
dark rum
|
* |
| 5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 946 | ml |
heavy whipping cream
whipped |
|
| 1 | x |
nutmeg
|
*
|
Directions
Beat the egg yolks until light.
Beating contantly, slowly add the cognac or bourbon.
Dissolve the sugar in the rum and stir into egg yolk mixture.
Add the salt and vanilla.
Stir in the whipped cream.
Beat the egg whites until stiff but not dry and fold in.
Sprinkle with nutmeg.
