Celtic Homemade Eggnog

1. 1

   Separate eggs.

2. 2

   Set egg whites in a metal bowl and place in the refrigerator.

3. 3

   In a small mixing bowl, beat egg yolks until blended.

4. 4

   Gradually add 3 tablespoons of sugar, beating at high speed until thick and lemon-coloured.

5. 5

   Stir in the milk, rum or brandy, vanilla, and salt.

6. 6

   Place egg yolk mixture in refrigerator to chill thoroughly, about 2 hours.

7. 7

   Whip the cream.

8. 8

   Remove the egg whites from the refrigerator and beat until soft peaks form (if using same beaters, make sure they are thoroughly washed).

9. 9

   Add remaining sugar, beating the mixture into stiff peaks.

10. 10

    Fold yolk mixture and whipped cream into egg whites.

11. 11

    Mix in cinnamon, nutmeg, or pumpkin pie mix to taste.

12. 12

    Note: Make sure you put the eggnog in a container you can shake, as it tends to settle.

* Per serving · 4 servings · Values may vary.

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