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Vicki's Nogginknockin' Eggnog

Author/Submitted by:
Servings: 10
Categories: Alcoholic Beverages / Bourbon / Brandy / Christmas / Holidays / Rum / Whisky

1 1/2  cups  Dark rum
1/2  cup  Brandy
1/2  cup  Bourbon
6  large  Eggs, separated
1  cup  Sugar
3  cups  Whole milk
1 1/2  cups  Heavy cream
    Nutmeg, grated

1. Combine liquors. Beat yolks until pale and lemon-colored (I do it in a food processor). Add sugar a little at a time, beating till sugar is dissolved and mixture is thick. Slowly pour mixture in a fine stream into the liquor, beating constantly. Beat in milk. (Food processor bowl won't hold it all.)

2. Beat cream until stiff. Beat egg whites until they are stiff; fold carefully into whipped cream. Slowly fold in liquor until blended. Chill. Top with grated nutmeg.

Vicki's notes: * The cream *will* rise to the top. Have to beat husband away with a stick to guard it, whereupon I whisk the cream back in before I serve seconds. I know, I'll probably die of salmonella poisoning... but what a way to go! * Will need 1 pint of cream, 1 pint of Meyer's dark rum, and 1/2 pint each of Jim Beam bourbon and E&J brandy.

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