Nana’s Eggnog
- Prep time:
- 25 minutes
- Yield:
- 1½ gallons
- Difficulty:
1 out of 5
Made with whiskey, rum and brandy, this time-honored recipe is sure to warm you up this holiday season!
Ingredients
- 1 dozen eggs
- 1 cup sugar
- 5 cups whole milk
- 1 can (12 ounces) evaporated milk
- 1 bottle (750 mL) whiskey
- 1 cup rum
- 1 cup brandy
Preparation
Beat eggs and sugar in a mixer at high speed about 4-6 minutes, until thickened, light and frothy.
Meanwhile, heat whole milk and evaporated milk to 200°F in a saucepan. Set mixer to low speed and slowly add hot milk.
Transfer mixture to a double boiler and heat, whisking slowly, to 165°F or until thick. Finish by adding whiskey, rum and brandy slowly, one at a time.
Keep refrigerated for up to two months.
