My Grandmother was an awesome women. I found this recipe and here is her quote at the bottom: 'Remember Mark Twain's observations that ''too much of anything is bad, but too much whiskey is just enough.' Add a little more if you feel like it!

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Recipe Summary

prep:
20 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat egg yolks in a bowl until thickened and light in color. Gradually beat in confectioners' sugar until smooth. Drizzle dark rum and brandy into egg yolk mixture, stirring constantly, until fully incorporated. Cover and let mixture stand for 1 hour to reduce the 'eggy' flavor.

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  • Whisk bourbon and cream into the egg yolk mixture, stirring constantly, until fully incorporated. Cover and refrigerate for flavors to blend, 3 to 5 hours.

  • Beat egg whites in a bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into egg yolk mixture. Pour eggnog into a punch bowl and sprinkle with nutmeg.

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. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

966 calories; protein 8.8g 18% DV; carbohydrates 42g 14% DV; fat 63.1g 97% DV; cholesterol 381.1mg 127% DV; sodium 123.1mg 5% DV. Full Nutrition