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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 292
% Daily Value**
Total Fat 12g
Saturated Fat 5g
Unsaturated Fat 1g
Cholesterol 334mg
Sodium 269mg
Total Carbohydrate 21g
Dietary Fiber 0g
Sugars 21g
Protein 13g
Vitamin A  10%Vitamin C  0%
Calcium  16%Iron  8%
Potassium  7%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Award Winning Best Eggnog

Date Added: June 11, 2009


1/2 Cup Brandy whiskey or rum
3/4 Cup Sugar plus more for sprinkling
1 Quart Milk (up to 2)
1/2 Teaspoon Salt pepper, and tabasco to taste
1 Cup Heavy Cream whipped to
1/2 Cup Light Rum (or 1 tablespoon + 1 teaspoon rum extract)
12 Eggs separated
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1. In top of double boiler over simmering water, blend 1/2 cup sugar, egg yolks and salt.

2. Gradually stir in milk and cook, stirring constantly, until thick enough to coat back of spoon.

3. Remove from heat, cool, cover, and chill. (May be prepared in advance up to this point) Beat egg whites until stiff peaks form.

4. Beat in remaining 1/4 cup sugar. In separate chilled bowl, whip cream until stiff peaks form.

5. Pour chilled egg mixture into large punch bowl, then stir in brandy and rum.

6. Fold in egg whites and then the whipped cream.

7. Ladle into punch glasses and dust each serving with grated nutmeg.

8. For an alcohol-free version, omit brandy and rum and substitute 1 cup of milk and 1 tsp rum extract.

Comments on Award Winning Best Eggnog Recipe:

Posted by a Visitor - January 07, 2011
it tastes almost like Evan Williams eggnog you need to put in 1/2 cup of burbon too.okee-doekee miss gypsy.
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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Natural Sweeteners, Alcohol allergies.
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