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Early American Eggnog
Early American Eggnog
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
7260 minutes
Rich and decadent eggnog with a blend of egg yolks, whites, cream, milk, rum, brandy, and sherry. Age for 5-10 days for a deliciously smooth flavor.
Ingredients:
  • 1 cup brandy
  • 0.5 cup sherry wine
  • 0.5 cup Jamaican rum
  • 0.5 cup whiskey
  • 12 eggs, separated
  • 0.75 cup white sugar
  • 1 quart whole milk
  • 1 quart heavy cream
  • 1 quart vanilla ice cream, for serving
  • 1 tablespoon freshly grated ground nutmeg, for garnish
Instructions:
  • Combine the brandy, sherry, rum, and whiskey in a bowl.
  • In separate large mixing bowls, divide the eggs into yolks and whites. Beat the yolks until light and frothy. Gradually add the sugar until mixture becomes light colored. Slowly mix in the liquor. While mixer is running, pour in the milk and heavy cream until smooth. Set aside the egg whites for later use.
  • Beat the egg whites until soft peaks form using a clean beater. Gently fold the whipped egg whites into the milk mixture, then pour the mixture into two clean gallon-size plastic milk containers. Refrigerate for at least 5 days, or 10 days for a smoother taste. Shake the containers occasionally to prevent alcohol separation.
  • Pour the eggnog into a punch bowl. Stir in the milk mixture, add the quart of vanilla ice cream, and sprinkle with nutmeg for a beautiful garnish.

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