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Kentucky Eggnog

(1 Votes)
MAKES
2 quarts

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

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.

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