The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Eggnog

Advertisement

Ingredients

12 eggs, separated

2 cups sugar

3 pints milk

1 pint brandy

1 pint light rum

1 pint heavy cream

Freshly grated nutmeg

Directions

  1. Beat the egg yolks and sugar together until thick. Pour milk into saucepan and put on medium-low heat. Stir slowly and gently scald the milk (bring up just below a boil). Take the milk off the heat and temper it with the egg and sugar mixture (add the mixture slowly to the hot liquid, stirring constantly).
  2. Slowly stir in the brandy, rum, and cream.
  3. Refrigerate until thoroughly chilled and pour into a punch bowl.
  4. Grate a little nutmeg on top and serve