Eggnog Recipe

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Ingredients:

Serving

12 eggs, separated
2 lbs sugar
1 quart bourbon
1 pint jamaica rum ( meyers)
1 pint brandy
1 pint milk
3 pints heavy cream
1 tsp vanilla (optional)
nutmeg

Directions:

In a VERY large bowl, with an electric mixer, beat the sugar and egg yolks until light colored and dull. Slowly add the bourbon and rum. Stir in the milk and cream and then the brandy. Beat the egg white with 1/3 cup sugar till stiff peaks form. Stir in the whites (I use a wisk).
Note: If you are going to bottle the eggnog you need to store in a large container and whisk it evereyday until all the egg whites are incorporated, this can take 4-5 days, and a real good excuse to sample some everyday. The egg whites keep rising to the top and makes bottling hard.
If you are making for a party make the day before and give it a good stir before pouring in the punch bowl, top with more nutmeg if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	272.74 Kcal (1142 kJ)
Calories from fat	125.13 Kcal
		% Daily Value*
Total Fat	13.9g	21%
Cholesterol	78.64mg	26%
Sodium	36.49mg	2%
Potassium	52.35mg	1%
Total Carbs	25.28g	8%
Sugars	23.58g	94%
Protein	3g	6%
Vitamin C	0.3mg	0%
Iron	0.2mg	1%
Calcium	36.6mg	4%

Amount Per 100 g
Calories	259.7 Kcal (1087 kJ)
Calories from fat	119.14 Kcal
		% Daily Value*
Total Fat	13.24g	21%
Cholesterol	74.88mg	26%
Sodium	34.75mg	2%
Potassium	49.85mg	1%
Total Carbs	24.07g	8%
Sugars	22.45g	94%
Protein	2.85g	6%
Vitamin C	0.3mg	0%
Iron	0.2mg	1%
Calcium	34.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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