Eggnog No. 4
Author: Chief Mixologist
  • 6 eggs
  • 2 Cups heavy cream
  • 1 Cups milk (up to)
  • 1 Cups sugar
  • 1 Tablespoons nutmeg
  • 1/2 Cup Rum
  • 1/2 Cup Brandy
  • 1/2 Cup whisky
  1. Separate the eggs (yolk and white).
  2. Set the white aside.
  3. mix yolks well, gradually adding the cream, milk, and sugar.
  4. Get back to the egg white and whip it well until "soft peaks" form.
  5. Fold the white into the rest.
  6. Gradually add the alcohol.
  7. Either add nutmeg right away, or sprinkle on top later.
  8. AGE for at least 2 hours in refridgerator, uncovered.
  9. We found that the original recipe was a bit strong--we use 1 cup brandy instead of the other liquors.
  10. Best near a warm fire and a loved one to snuggle, or great at parties!
Recipe by Beverages at