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EASY EGGNOG
Drink rating:
4 / 5 (1 votes)
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Email recipe to a friendIngredients:
- 4 cups half-and-half
- 2 cups heavy cream
- 12 egg yolk
- 1/4 cup bourbon
- 1/2 cup brandy
- 1/2 cup dark rum
- 1 1/2 cups sugar
- 1 pt. vanilla ice cream
- Nutmeg
Mixing instructions:
Makes about 16 servings- In a medium saucepan over medium heat, stir the half-and-half with the sugar until it dissolves. in a medium bowl whisk the egg yolks. Gradually mix in some of the hot mixture. Return to the saucepan and cook over low heat, stirring constantly, until it is thick enough to coat a spoon (or about 3 minutes). Pour into another bowl and let cool. Mix in the rum, brandy, and bourbon. Cover and refigerate until well chilled (usually 4 or more hours).
- In a chilled bowl beat the heavy cream until stiff. Fold into the chilled custard (see step 1) and then pour into a punch bowl and add the ice cream. Grate the nutmeg over the eggnog and serve!
Note: The eggs in this eggnog are cooked.
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