Zutaten:

12 pasteurized shell eggs
1 lb. confectioners’ sugar
½ teaspoon salt
¼ cup vanilla
4 cups evaporated milk
2 cups heavy cream

Break eggs into large bowl. Beat eggs until light in color. Mix in confectioner’s sugar, salt and vanilla. Add evaporated milk and cream. Blend with egg mixture for 30 seconds. If desired, add in 4 cups dark rum, brandy, bourbon or rye. Cover eggnog closely and let ripen in the refrigerator for 24 hours. Stir again and serve sprinkled with freshly grated nutmeg or other garnishes.

570 kcal. per cup

 

Yield: 9 servings
Serving size: 1 cup