Eggnog Recipe
Ingredients
| Whipping cream | 1 Quart | |
| Eggs | 12 | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Bourbon | 1 Cup (16 tbs) | |
| Rum | 1 Cup (16 tbs) | |
| Brandy | 1 Cup (16 tbs) | |
| Milk | 1 Pint |
Directions
Whip cream.
Set aside.
Beat eggs until lemon colored, about 20 minutes at high speed of mixer.
Add sugar and salt.
Slowly add bourbon, rum and brandy.
Add milk.
Fold in whipped cream and place in refrigerator for 2 days to mellow.
Set aside.
Beat eggs until lemon colored, about 20 minutes at high speed of mixer.
Add sugar and salt.
Slowly add bourbon, rum and brandy.
Add milk.
Fold in whipped cream and place in refrigerator for 2 days to mellow.
Chef
