4 Roses Egg Nog

1. 1

   Separate 6 egg yolks from whites. Reserve whites in fridge, covered.

2. 2

   Add yolks to the 12 remaining whole eggs and mix thoroughly. While stirring eggs, gradually drizzle in bourbon, rum, and brandy until fully mixed. Place in fridge overnight.

3. 3

   The following day, add 2 cups sugar to egg mixture. Start with 1 1/2 c then add remainder to taste. Stir until completely dissolved. May add more sugar to taste. Add half/half and milk to mix.

4. 4

   Whip egg whites to soft peaks, fold gently into mix. Whip cream with 1/2 c sugar, then fold into eggnog. Sprinkle nutmeg on top. Serve very cold, sprinkle additional nutmeg in individual cups to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.