Four Spirits Eggnog

9 ingredients
5 steps

Ingredients

  • 18 egg yolks
  • 1 fifth Cognac
  • 1 pint dark rum
  • 3/4 pint peach brandy
  • 1/2 pint applejack
  • 1 1/2 pounds confectioners' sugar
  • 3 quarts milk
  • 2 cups heavy cream
  • 18 egg whites, lightly beaten

Directions

  1. 1
    Beat the egg yolks until they are thick and pale.
  2. 2
    Add Cognac, dark rum, peach brandy, and applejack.
  3. 3
    Stir in confectioners' sugar and blend well.
  4. 4
    Add milk and heavy cream and refrigerate the eggnog for at least 5 hours.
  5. 5
    Before serving, fold in egg whites.

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