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Classic Southern Egg Nog

Contributed By: BnBFinder | See all of BnBFinder's recipes
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Rating: 4   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  20 Minutes
Classic Southern Egg Nog from The Country Mouse Inn in Landrum, South Carolina, a BnBFinder listed inn.
1 cup brandy
1/2 cup sherry wine
1/2 cup Jamaican rum
1/2 cup whiskey
12 eggs, separated
3/4 cup white sugar
1 quart whole milk
1 quart heavy cream
1 quart vanilla ice cream, for serving
1 tablespoon freshly ground nutmeg as garnish
Classic Southern Egg Nog Recipe at
Pour the brandy, sherry, rum, and whiskey into a bowl.

Place the egg yolks and egg whites into two separate, large mixing bowls.

Set the egg whites aside.

Beat the egg yolks until light and frothy.

Gradually beat in the sugar until the egg mixture is light colored.

Slowly beat in the liquor mixture.

With the mixer still running, pour in the milk and heavy cream until blended.

Using a clean beater, beat the egg whites until soft peaks form.

Gently fold the egg whites into the milk mixture.

Pour into two clean, gallon-size plastic milk containers.

Refrigerate at least 5 hours, or 10 hours for an even smoother taste.

Shake the container occasionally to keep the alcohol from separating.

To serve, pour the eggnog into a punch bowl.

Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.

Date Added: 12/14/2009
Spotlight Recipe Review See all 2 reviews »

Rating: 3
by: Richard, KS Reviewed: 12/17/2012
Southern, yes. Classic, not sure
A good recipe, but I prefer my family's (Tennesseans). use a good bourbon or Jack Daniels and omit the sherry. Nor do we use ice cream (Who wants the high fructose corn syrup, xanthan and/or guar gum, food coloring or carrageenan?). We're wary of raw eggs, so use the freshest we can find. We refrigerate in glass or stainless steel
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