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EGGNOG Recipe

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This recipe for EGGNOG, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Boettcher
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 dozen eggs
2 qts. milk
2 cans evaporated milk
8 oz. vanilla extract
4 c. finely granulated sugar
10-12 dashes cinnamon
10-12 dashes nutmeg
1 pt. 151-proof rum
1 pt. bourbon
1 c. brandy

Directions:
Directions:
Put eggs in a blender until smooth. Pour mixture into a bowl. Add milk to the mixture, keep stirring constantly. Add evaporated milk, keep mixing. Add vanilla, keep mixing. Add sugar, cinnamon and nutmeg, still mixing. Add rum, bourbon and brandy. Refrigerate. Makes approximately 1 gallon. Note: If you have a concern about raw eggs (as I do) cook the milk and eggs until it thickens slightly and coats the back of a spoon. Then continue with recipe directions.

Personal Notes:
Personal Notes:
This recipe was on a bottle of Christian Brothers brandy that I bought Christmas 1996.

 

 

 

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