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.

Yield: 16 servings ( Serving Size: punch cups )
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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


  2. 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.

  3. NEXT DAY:
  4. 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.
November 2013

This recipe is a personal recipe added by mambaza and has not been tested or endorsed by MyRecipes.

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