Early American Eggnog

Early American Eggnog

Early American eggnog is a creamy blend of egg yolks and whites, heavy cream, milk, rum, brandy, and sherry. It requires aging to achieve its mellow taste.

Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins

Recipe Instructions

Step 1
Add brandy, sherry, rum, and whiskey to a bowl.
Step 2
Place egg yolks and egg whites into two separate, large mixing bowls. Set egg whites aside. Beat egg yolks with an electric mixer until light and frothy; gradually beat in sugar until light colored. Slowly beat in brandy mixture. With the mixer running, add milk and heavy cream until thoroughly blended. Using a clean beater, beat egg whites until soft peaks form; gently fold into milk mixture.
Step 3
Pour eggnog into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days (10 days for a smoother taste). Shake containers occasionally to keep alcohol from separating.
Step 4
Pour eggnog into a punch bowl; whisk to blend. Add vanilla ice cream; garnish with nutmeg.

Ingredients

  • 12 eggs, separated
  • 1 cup brandy
  • 1 quart whole milk
  • 1 quart heavy cream
  • 1 quart vanilla ice cream, for serving
  • 1 tablespoon freshly grated ground nutmeg, for garnish
  • 0.75 cup white sugar
  • 0.5 cup sherry wine
  • 0.5 cup whiskey
  • 0.5 cup Jamaican rum

Categories

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