(1)

Kentucky Eggnog

Rate This Article

Comment On This Article

Spiked or plain, this Kentucky favorite is a year 'round pleaser.

Makes: 2 quarts

What You'll Need:
  • 4 cups (1 quart) heavy cream, well chilled, divided
  • 1 cup egg substitute (see Note)
  • 3/4 cup sugar
  • 2 cups milk
  • 1/2 cup bourbon (optional)
  • 1/4 teaspoon ground nutmeg
What To Do:
  1. In a large bowl, whip 1 cup heavy cream with an electric beater on medium speed until stiff peaks form.
     
  2. In a punch bowl, combine egg substitute and sugar until sugar has dissolved.
     
  3. Add remaining 3 cups heavy cream, whipped cream, milk, bourbon, if desired, and nutmeg. Whisk until well blended and serve immediately.
Notes

You're asking why we use egg substitute instead of fresh eggs? Because we'd rather not serve anything made with raw eggs. Although this is good for all ages when you make it without the bourbon, be sure to keep it an adults'-only drink when you make it with bourbon.

OOH ITS SO GOOD!

Seconds, Please! recipe contest
  • Tasty Quick & Easy Recipes
  • Helpful Cooking Tips & Hints
  • Themed eCookbooks
  • Special Partner Offers
  • ...and so much more

Enter Your Email:

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter RSS