Eggnog Receipe

This recipe I took out of the 1985 Southern Living Annual Recipes book and then tweaked it a bit to our liking. I will show you the tweaks in (parenthesis).

Creamy Eggnog

2 Cups Sugar
1 Quart half and half
8 eggs, separated ( we have fresh farm eggs so I added 4 more)
1 Cup Bourbon ( use half of this)
1 Cup Rum       ( use half of this)
1/2 Cup Brandy (use half of this)
1 Quart whipping cream, whipped ( Do not over whip and use the kind in the carton that you whip yourself)
Dash of Salt
Freshly grated nutmeg ( I added 4 T of already grated nutmeg and mixed it in with the other ingredients)

Combing sugar and half and half, stiring until sugar dissolves; set aside (I used a hand mixer on low speed)
(you are going to need a very big bowl)
Beat egg yolks at medium speed until thick and lemon colored.  Gradually add bourbon, rum, brandy, beating constantly at low speed.  Add half and half mixture gradually to yolk mixture, stirring well.

Beat egg whites (at room temperature) until stiff peaks form.  Gently fold into yolk mixture. Fold in whipped cream and salt (nutmeg too). Chill thouroughly, Best if made 1 day before.
(the cream will separate and sit at the top after it has sat awhile so you need to stir it before serving)

Makes 1 1/2 gallons.

It is sooooo good ENJOY