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Add a photoServings: 12
Ingredients
- 12 x egg yolks
- 2 1/2 c. sugar
- 2 c. Bourbon see * Note
- 1 quart whipping cream beaten to soft peaks and chilled
- 2 c. lowfat milk Freshly-grated nutmeg as needed
Directions
- * Note: This is an extremely strong eggnog; you can reduce the Bourbon to 1 c., if you prefer.
- Beat the yolks just to break them up. Add in the sugar, a little at a time, beating till the mix becomes lemon-colored, 5 min. Stir in the Bourbon.
- Fold the cream and lowfat milk into the yolk mix, then sprinkle the nutmeg on top.
- Place the eggnog in a punch bowl and set the bowl in a larger bowl of ice to keep cool.
- This recipe yields 24 servings.
- Caution: Although many recipes call for uncooked Large eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends which infants, the elderly and immuno-compromised people avoid raw Large eggs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 12 servings | |
| Calories 410 | |
| Calories from Fat 134 | 33% |
| Total Fat 15.19g | 19% |
| Saturated Fat 9.47g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 33mg | 1% |
| Potassium 93mg | 3% |
| Total Carbs 44.84g | 12% |
| Dietary Fiber 0.0g | 0% |
| Sugars 43.79g | 29% |
| Protein 2.19g | 4% |
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