Ingredients
1 12 cups sugar
12 large eggs, lightly beaten
4 cups half-and-half
4 cups milk
14 teaspoon salt
12 cup Bourbon
12 cup brandy
2 teaspoons vanilla
2 cups whipping cream
12 teaspoon ground nutmeg
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
You're reading one of recipes available free. Full library with Gastronome.
Gradually add sugar to eggs in a large glass mixing bowl, whisking until blended. Set aside. Stir together half and half, milk, and salt in a Dutch oven over medium-low heat. Cook, stirring occasionally, 12-15 minutes or just until mixture begins to bubble around edges of pan (do not boil). Gradually stir half of hot milk mixture into egg mixture. Stir egg mixture into remaining hot milk mixture in Dutch oven. Cook mixture over medium-low heat, stirring constantly, until mixture slightly thickens and thermometer registers 160 degrees (about 30 minutes). Remove from heat and stir one minute. Pour mixture through a fine wire-mesh strainer into a serving bowl. Stir inn bourbon, brandy, and vanilla; let cool 1 hour. Cover and chill at least 4 hours. Beat whipping cream at high speed with an electric mixer unti soft peaks form. Fold whipped cream into chilled eggnog, and sprinkle with nutmeg.