Baltimore Eggnog
Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, peach brandy, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 30 servings
Milk/Cream
Rum
Egg Nog
Alcoholic
Christmas
Brandy
Fall
Winter
Nutmeg
House & Garden
Drink
- 1 pint heavy cream
- nutmeg
PreparationNote:If there is a problem with eggs in your region, do not prepare this recipe.
PreparationNote:If there is a problem with eggs in your region, do not prepare this recipe.
