Blueberry Eggnog
Author: Kitchens
  • 2 Cups fresh or dry pack frozen blueberries, rinsed and drained
  • 2 Cups water
  • 4 eggs
  • 2/3 Cup sugar or honey
  • 1 Tablespoon vanilla
  • 1 teaspoon nutmeg
  • 2 Cups (1 pint) heavy cream
  • 1 Cup Brandy or dark rum (opt.)
  1. In a saucepan, mix blueberries and water. Boil gently for 15 minutes. Press mixture through a fine strainer. Pour into a bowl and chill. Beat eggs into blueberry puree until smooth. Beat in sugar, vanilla and nutmeg. Gradually beat in heavy cream and brandy. Chill until ready to serve. Stir again before serving in punch cups.
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