CAPE BRETON EGGNOG

Eggnog

Cheers – Enjoy

  • 6 eggs
  • 1 cup plus 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup brandy
  • 2/3 cup dark rum (Captain Morgan for best flavor, but Myers will do or Bacardi)
  • 2 cups whipping cream
  • 2 cups milk

All liquids should be very cold. Refrigerate in advance.

Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk. Chill before serving. Sprinkle individual servings with more nutmeg.

Makes about 2-1/2 quarts.

(If you are expecting to serve more than the two people, then you will have to make more – CAPER)

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