Easy Eggnog
by olga
Servings: 28 servings
INGREDIENTS
12 large eggs
1 1/2 cups granulated sugar (375 ml)
3/4 tsp. salt (4 mL)
12 cups Homogenized milk (for richness)(not low fat)(3 L)
3 tbsp. vanilla extract (50 mL)
2 cups brandy (see note)(500 mL)
1/2 cup rum (see note)(125 mL)
Ground nutmeg, sprinkle
INSTRUCTIONS
Beat eggs in extra large bowl until light. Continue beating while adding sugar and salt gradually. Beat until sugar is dissolved.
Add whole milk and vanilla. Add brandy and rum. Adjust strength by increasing or decreasing liquor. Stir. May be refrigerated up to 24 hours before serving or stored, covered, in refrigerator for 6 days. To serve, run through blender to foam.
Garnish with a sprinkle of nutmeg. Makes 28 servings, 5 oz. each.
NOTE: Liquor may be left out and 5-6 Tbsp. rum flavoring added instead.
Company’s Coming for Christmas
CHEF COMMENTS
Very easy to prepare. Not quite as rich as the traditional eggnog.
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1 Recipe Reviews
maree-a
reviewed Easy Eggnog
This easy eggnog can easily be made a lactose-free eggnog by substituting the regular milk for lactaid or rice milk. I haven't quite tried it with soy milk, but it is a great alternative for us poor lactose intolerant folk.
