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Ingredients

6 eggs 1 ¼ cups white sugar 1 quart bourbon 1 cup rum 2 quarts half-and-half cream 2 teaspoons ground nutmeg, or amount to taste 1 pint heavy whipping cream

Nutrition Info

500.2 calories carbohydrate: 21.9 g cholesterol: 85.2 mg fat: 25 g fiber: 0.1 g protein: 4.2 g saturatedFat: 15.6 g servingSize: - sodium: 61.4 mg sugar: 15.9 g transFat: : - unsaturatedFat: : -

Directions

In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Gradually stir in the bourbon, rum, half and half and nutmeg.
In a separate chilled bowl, whip the cream until it can stand in a peak. Fold the whipped cream into the egg mixture. Pour into a plastic container and refrigerate overnight (if possible). Shake the container before serving.

Recipe Yield

1 gallon

Recipe Note

Tonja was born in the 1940's and this is her cousin Toni's boyfriend's grandmother's eggnog, so I'm guessing this is from the mid-1800's and probably dates much earlier. The original recipe called for half milk and half cream, but I use half and half. Delicious and simple, but be warned, Granny apparently liked a kick! I've made it from scratch and with the modern equivalents and it's fantastic either way. Do yourself a favor and use a mixer for everything. Those who like eggnog LOVE this recipe. I never leave a party with leftovers.

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