Prep Time::30 mins
Cook Time::30 mins
Additional Time::5 days
Total Time::5 days 1 hr
Servings::27
Ingredients
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1 cup brandy
½ cup sherry wine
½ cup Jamaican rum
½ cup whiskey
12 eggs, separated
¾ cup white sugar
1 quart whole milk
1 quart heavy cream
1 quart vanilla ice cream, for serving
1 tablespoon freshly grated ground nutmeg, for garnish
Directions
Add brandy, sherry, rum, and whiskey to a bowl.
Place egg yolks and egg whites into two separate, large mixing bowls. Set egg whites aside. Beat egg yolks with an electric mixer until light and frothy; gradually beat in sugar until light colored. Slowly beat in brandy mixture. With the mixer running, add milk and heavy cream until thoroughly blended. Using a clean beater, beat egg whites until soft peaks form; gently fold into milk mixture.
Pour eggnog into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days (10 days for a smoother taste). Shake containers occasionally to keep alcohol from separating.
Pour eggnog into a punch bowl; whisk to blend. Add vanilla ice cream; garnish with nutmeg.
Editor's Note:
This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.