HOLIDAY EGG NOG

  • 1 PINT MILK
  • 6 EGGS
  • 2 CUPS SUGAR
  •  1 PINT OF BOURBON
  • 1 CUP RUM
  • 1 CUP BRANDY
  • 3 PINTS HEAVY CREAM
  • BEAT EGG YOLKS (SAVE EGG WHITES) SUGAR AND MILK

HEAT MIXTURE TO 160 F

ONCE HEATED STIR IN ALCOHOL & CREAM

BEAT EGG WHITES AND FOLD INTO ABOVE MIXTURE

 

STORE IN REFRIGERATOR

SERVE WITH GARNISH OF CINNAMON & NUTMEG

WILL HOLD REFRIGERATED FOR COUPLE WEEK