Eggnog for all seasons! Any brand of liquor is fine, put your spin on it with your favourites. And remember, a little nutmeg goes a long way.
__By Jack Berggren
Ingredients:
· 1 ¼ cups white sugar
· 1 cup dark rum
· 1 cup bourbon
· 1 cup brandy
· 1 pinch salt
· 1 teaspoon vanilla extract
· 1 pinch ground nutmeg, or to taste
· 1 quart half-and-half
· 1 pint heavy whipping cream
· 5 eggs
Method:
Step 1
Mix sugar, rum, bourbon, brandy, salt, vanilla extract, and nutmeg in a blender on medium speed until combined. Transfer liquor mixture to a large bowl.
Step 2
Mix half-and-half cream, and eggs in the blender on low speed until combined. Stir egg-cream mixture into the liquor mixture.
Step 3
Ladle eggnog mixture into the blender in batches; blend on low speed. Transfer
blended eggnog to a punch bowl or pitcher. Refrigerate until cold, 1 to 2 hours.
Editor’s Note:
This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg.
