Vicki's Noggin-Knockin' Eggnog
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
dark rum
|
* |
| ½ | cup |
brandy
|
*
|
| ½ | cup |
bourbon whiskey
|
*
|
| 6 | large |
eggs
separated |
|
| 1 | cup |
sugar
|
|
| 3 | cups |
milk, whole
|
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 | x |
nutmeg
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
dark rum
|
* |
| 118 | ml |
brandy
|
*
|
| 118 | ml |
bourbon whiskey
|
*
|
| 6 | large |
eggs
separated |
|
| 237 | ml |
sugar
|
|
| 7.1E+2 | ml |
milk, whole
|
|
| 355 | ml |
heavy whipping cream
|
|
| 1 | x |
nutmeg
grated |
*
|
Directions
Combine liquors.
Beat yolks until pale and lemon-colored.
Add sugar a little at a time, beating until sugar is dissolved and mixture is thick.
Slowly pour mixture in a fine stream into the liquor, beating constantly.
Beat in milk. Beat cream until stiff.
Beat egg whites until they are stiff; fold carefully into whipped cream.
Slowly fold in liquor until blended.
Chill.
Top with grated nutmeg.
