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Home Grown Recipes
Easy Eggnog
Very easy to prepare. A festive delight - possibly because of the brandy and rum!
12 Large eggs
1 1/2 cups Granulated sugar
3/4 tsp. Salt

12 cups Whole milk (for richness)
3 Tbsp. Vanilla
2 cups Brandy (see Note)
1/2 cup Rum (see Note)

sprinkle of ground nutmeg
Beat eggs in an extra large bowl until light. Continue beating while adding sugar and salt gradually. Beat until sugar is dissolved.

Add milk and vanilla. Add brandy and rum. Adjust strength by increasing or decreasing liquor. Stir. May be refrigerated for up to 24 hours before serving or stored, covered, in the refrigerator for 6 days. To serve, run through blender to foam.

Garnish with a sprinkle of nutmeg. Makes 28 servings, 5 oz.(140 mL) each.

NOTE: Liquor may be left out and 5-6 Tbsp. rum flavoring added instead.

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