Grandmother Randolph's Eggnog
This one is exceptional, but is not what you expect from a carton at the store. This is much thinner and lighter. This recipe is designed for he liquor that is in it, and it does not turn out right as a non-alcoholic beverage. This does contain raw eggs, but we have presented this on Christmas Eve and at Christmas and New Years parties for years to hundreds with no ill effects.
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- 12 Eggs separated
- 1 cup(s) granulated sugar
- 3/4 cup(s) Brandy
- 1 cup(s) rum
- 1-1/2 quart(s) Milk
- 1-1/4 teaspoon(s) Nutmeg
- DAY BEFORE;
- In large bowl, beat egg yolks until thick; gradually add sugar, beating until thick and lemon-colored. Add ½ cup brandy, drop by drop, beating. Then add whiskey and rum the same way. Refrigerate overnight, along with egg whites.
- NEXT DAY:
- Stir in mink and nutmeg. At serving time, beat egg whites in large bowl until peaks form when beater is raised; fold into milk mixture. Nice with shortbread, pound cake or fruitcake, etc.
This recipe is a personal recipe added by mambaza and has not been tested or endorsed by MyRecipes.
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