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Eggnog Recipe

Serves: 12

Rum 1 cup
Cognac 1 cup
Sweet cream 1 pint
Milk 1 pint
Eggs 6
Confectioners’ sugar 1 cup
Nutmeg garnish

Preparation:
Separate the eggs and refrigerate the whites. Reserve the yolks. In a large mixing bowl, beat the yolks, sugar, rum, cognac, milk, and cream until smooth. Refrigerate overnight. When ready to serve, put the refrigerate mixture into a punch bowl. Beat the egg whites until stiff and fold them into the rim mixture. Sprinkle with nutmeg and serve in a Collins or large wine glass.
Option—substitute cognac for Rye or Bourbon.

When:
Punch

How:
Short

On the base of:
Rum

 

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