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Thick and Creamy Eggnog recipe

This is an uncooked eggnog, before proceedingwith this recipe, please see note below regarding the use ofraw eggs in foods not cooked. People with digestive conditions,young children and the elderly should not be served anythingwith raw eggs.

Recipe: Thick and CreamyEggnog

12 fresh egg yolks*
12 fresh egg whites*
2 1/4 cups granulated sugar
1 quart finest brandy
1 pint rum
1 gallon heavy cream
1 cup powdered sugar

  • In a very large mixing bowl, beat theyolks until lemon colored. Add the sugar and beat until creamy.Add the brand, alternately with the rum, mixing well.Add 3/4 gallon of the heavy cream and stirto blend. Fold in 6 lightly beatenegg whites.
  • Beat the remaining whites until very stiff,add the powdered sugar and the remaining heavy cream.Fold this mixture into the eggnog mixture.
  • Refrigerate until ready to serve.

    Makes 12 servings.

    *Note: Please exercise caution when usingraw eggs in prepared food that is uncooked (see FoodSafety). We suggest using a pasteurized egg product for thisrecipe.

    Holiday Recipes — How to Make Eggnog

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