Try this Vickis Noggin-Knockin Eggnog recipe, or contribute your own.
Suggest a better descriptionCombine liquors. Beat yolks until pale and lemon-colored (I do it in a food processor). Add sugar a little at a time, beating till sugar is dissolved and mixture is thick. Slowly pour mixture in a fine stream into the liquor, beating constantly. Beat in milk. (Food processor bowl wont hold it all.) Beat cream until stiff. Beat egg whites until they are stiff; fold carefully into whipped cream. Slowly fold in liquor until blended. Chill. Top with grated nutmeg. Vickis notes: * The cream *will* rise to the top. Have to beat husband away with a stick to guard it, whereupon I whisk the cream back in before I serve seconds. I know, Ill probably die of salmonella poisoning... but what a way to go! * Will need 1 pint of cream, 1 pint of Meyers dark rum, and 1/2 pint each of Jim Beam bourbon and E&J brandy.
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Serving Size: 1 Serving (358g) | ||
Recipe Makes: 10 | ||
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Calories: 631 | ||
Calories from Fat: 194 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 659mg | 203 % | |
Sodium 218.3mg | 8 % | |
Potassium 227.3mg | 6 % | |
Total Carbohydrate 63.3g | 19 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 63.3g | ||
Protein 19.3g | 28 % | |
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. |
Calories per serving: 631
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