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1 gallon milk
1 gallon heavy cream
2 c bourbon or rum
32 eggs (divided for 32 separate yolks & 32 separate whites)
1.5 T ground nutmeg
2 T vanilla extract
4 cup granulated sugar
1. Combine egg yolks and sugar until smooth.
2. Add milk, cream, vanilla, bourbon, cinnamon, and nutmeg.
3. In separate clean bowl, beat egg whites with 3 T sugar, until soft peaks. combine with the rest of the mix egg mix.
4. Serve chilled, garnish with cinnamon and additional nutmeg if desired.
(Cook's note: This traditional eggnog recipe and uses RAW uncooked eggs. The consumption of uncooked eggs may pose serious health risks such as salmonella or other food born illnesses. To reduce such risk, only use properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or under cooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method."
When I make eggnog for a party or for a large group of people, I add frozen eggnog ice cream! Need a faster idea, buy yourself a good refrigerated eggnog, add your bourbon or rum, and then add the eggnog ice cream to your bowl or into individual servings! )
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