Eggnog From Helen's Friends (original recipe)
Try this Eggnog From Helen's Friends (original recipe) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 cups sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 18 eggs
- 10 cups milk (21/2 quarts, 5 pints)
- 3 cups brandy martell is best (1 1/2 quart)
- i changed amount of brand - was 5 cups
- 1 cup meyer rum, dark
- 2 tablespoons peach brandy
- 6 cups heavy cream (3 pints)
- Carbohydrate 27.2703640094637 g
- Cholesterol 213.276000249278 mg
- Fat 57.2516520683827 g
- Fiber 1.28924000509026 g
- Protein 19.385344008945 g
- Saturated Fat 35.4459220419757 g
- Serving Size 1 1 quartst (1264g)
- Sodium 521.156400077569 mg
- Sugar 25.9811240043734 g
- Trans Fat 3.02628720367366 g
- Calories 1013 calories
Separate eggs (easier when cold) (warm egg whites in basin of warm water while beating yolks) Beat yolks until light and thick. Add sugar and combine beating until light. Add 2 cups of brandy slowly. Then add the rest of the brandy. Add pint of milk (2 cups) then rum and rest of milk. Add nutmeg then heavy cream. Beat whites until stiff (soft peaks), sprinkle with cinnamon and whisk into eggnog. Let sit overnight in frig. Ladle into bottles using funnel. Make 5 quarts (whites will deflate over night)
