Eggnog
If you've never had real, homemade eggnog, you owe it to yourself and your family to try this one. It's nothing like the stuff that comes from the grocery store. This is light and fluffy and wonderful! This is a great addition to a holiday celebration.
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INGREDIENTS
INSTRUCTIONS
Separate eggs and beat egg whites stiff with approx ¼ c sugar to
taste. Beat whipping cream stiff with approx ¼ c sugar to taste.
Beat 6 egg yolks with 1 pint milk, add ½ c sugar and vanilla to
taste. Fold together all three bowls.
Serve with a shot or less of liquor (optional) in a cup topped
with grated nutmeg. Bourbon is traditional, but Cognac is good
also, as is a good irish whiskey. Or just consume without the
liquor, as you prefer.
Note: This recipe has been adapted from the Four Roses
Bourbon recipe. Originally, the Four Roses Bourbon and 1 oz
of Jamaican rum was added to the mix. These days we serve the
hard liquor on the side for people to add if they wish or not,
which makes it “family” friendly.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (97g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 111 | ||
| Calories from Fat: 33 (30%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.6g | 5 % | |
| Saturated Fat 1.6g | 8 % | |
| Monounsaturated Fat 1.3g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 108.9mg | 34 % | |
| Sodium 144.8mg | 5 % | |
| Potassium 120.6mg | 3 % | |
| Total Carbohydrate 16.1g | 5 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 15.5g | ||
| Protein 4.6g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 111
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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