Early American Eggnog

This early American eggnog recipe is a creamy blend of egg yolks and whites, heavy cream, milk, rum, brandy, and sherry. Aging achieves its mellow taste.

• Preparation Time: 30 mins
• Total Time: 30 mins

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

Recipe Instructions

Step 1

Pour eggnog into a punch bowl; whisk to blend. Add vanilla ice cream; garnish with nutmeg.

Step 2

Add brandy, sherry, rum, and whiskey to a bowl; set aside.

Step 3

Place egg yolks and egg whites into two separate, large 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; beat in milk and heavy cream, with the mixer running, until thoroughly blended. Beat egg whites using a clean beater until soft peaks form; gently fold into milk mixture.

Step 4

Pour eggnog into two clean, gallon-sized plastic milk containers. Refrigerate 5 to 10 days (10 for a smoother taste). Shake containers occasionally to keep alcohol from separating.