This drink was featured as a Cocktail of the Month. Click here to learn more about eggnog.
Recipe information
Yield
Makes about 6 servings
Ingredients
6
large eggs
3
/4 cups vanilla sugar
1
quarts half and half (or light cream)
1
cup brandy
2
cups bourbon or dark rum
freshly grated nutmeg
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Preparation
In large bowl, beat eggs until pale yellow and slightly frothy. Add sugar and half and half, and stir until well blended. Add brandy and bourbon (or dark rum) and stir. Transfer to large pitcher and chill until cold, at least 3 hours. Divide between 6 punch cups, garnish each with sprinkle of nutmeg, and serve.