Betty's Famous Eggnog

1. 1

   Beat the eggs and sugar together in a very large bowl until thick and light-colored.

2. 2

   Stir in the bourbon and rum, mixing until sugar has dissolved.

3. 3

   Let stand about 1 hour.

4. 4

   Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.

5. 5

   Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended.

6. 6

   Slowly stir in the brandy.

7. 7

   Fold in the egg whites, blending evenly.

8. 8

   Cover and refrigerate two hours before serving.

9. 9

   May be stored in the refrigerator up to one week.

10. 10

    Serve in small cups or glasses dusted with a pinch of nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.