ALCOHOL TO MIX WITH EGGNOG RECIPES

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BRANDY EGGNOG RECIPE: HOW TO MAKE IT



Brandy Eggnog Recipe: How to Make It image

Store-bought versions just can't compete with my homemade brandy eggnog. Apricot brandy is my "secret" ingredient!—Shelia Weimer, Bluefield, West Virginia

Provided by Taste of Home

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 20 servings (3/4 cup each).

Number Of Ingredients 12

1-3/4 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 quarts 2% milk
6 eggs, beaten
1 cup apricot brandy or brandy
1/2 cup rum
2 tablespoons bourbon
2 tablespoons vanilla extract
1 quart half-and-half cream
1/2 teaspoon ground nutmeg
Optional: turbinado (washed raw) sugar, ground cinnamon and pirouette cookies

Steps:

  • In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly, 15 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon, 5 minutes., Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg. If desired, mix turbinado sugar and ground cinnamon in a small bowl. Dip rim of glasses into a shallow dish of water then into the sugar mixture, pressing lightly to adhere. Fill glasses with eggnog and if desired, serve with pirouette cookies.

Nutrition Facts : Calories 252 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 153mg sodium, CarbohydrateContent 25g carbohydrate (24g sugars, FiberContent 0 fiber), ProteinContent 7g protein.

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