Prep Time::10 mins
Additional Time:: 1 hr
Total Time:: 1 hr 10 mins
Servings::18
Yield::9 cups
Ingredients
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1 ΒΌ cups white sugar
1 cup dark rum
1 cup bourbon
1 cup brandy
1 teaspoon vanilla extract
1 pinch ground nutmeg, or to taste
1 pinch salt
1 quart half-and-half
1 pint heavy whipping cream
5 large eggs
Directions
Mix sugar, rum, bourbon, brandy, vanilla, nutmeg, and salt in a blender on medium speed until combined. Transfer to a large bowl.
Pour half-and-half, cream, and eggs into the blender; mix on low speed until combined. Carefully pour into the liquor mixture and stir to combine.
Ladle combined mixture back into the blender in batches; blend on low speed. Transfer blended eggnog to a punch bowl or pitcher.
Refrigerate eggnog until cold, 1 to 2 hours, before serving.
Editor's Note:
This recipe contains raw egg. We recommend that pregnant women, young children, older adults, and the immunocompromised do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.