Eggnog with Rum and Brandy - News and Weather For The Quad Cities -

Eggnog with Rum and Brandy

Ingredients:

8 eggs, separated
8 tbsp powdered sugar
4 oz of rum
4 oz of brandy
8 oz of whiskey
3 cups heavy cream, whipped
Milk

Directions:

  1. Separate eggs into yolks and whites in separate bowls.
  2. Beat the yolks until thick, then add the sugar, 1 tablespoon at a time, and keep beating.
  3. Add the liquors and place bowl, covered, for several hours in the refrigerator.
  4. When ready to serve, fold in the whipped cream and stiffly beaten egg whites.
  5. If the eggnog is too thick, add a little milk.
  6. To serve, place in punch bowl and sprinkle with nutmeg.
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