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10 minutes
70 minutes
- 1.25 cups white sugar
- 1 cup dark rum
- 1 cup bourbon
- 1 cup brandy
- 1 pinch ground nutmeg, or to taste
- 1 pinch salt
- 1 quart half-and-half
- 1 pint heavy whipping cream
- 5 large eggs
- In a blender, blend sugar, rum, bourbon, brandy, vanilla, nutmeg, and salt until combined. Pour the mixture into a large bowl.
- Combine half-and-half, cream, and eggs in a blender on low speed. Pour into the liquor mixture and stir gently to combine.
- Pour the entire mixture back into the blender in small batches and blend on low speed. Now, transfer the smooth eggnog to a beautiful punch bowl or pitcher.
- Chill eggnog in the refrigerator for 1 to 2 hours until cold before serving.
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