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Christmas Eggnog - Vintage recipe from Farmers Almanac
Ingredients
  • 12 eggs (pasteurized if possible), room temperature
  • ½ cup sugar
  • One-fifth bourbon (750ml bottle)*
  • ½ teaspoon salt
  • 1-quart whipping cream
  • Optional: 1 cup milk
  • 1 to 2 teaspoons nutmeg, freshly grated (not ground)
  • note: Note: You can adjust the amount of alcohol in this recipe or omit it altogether. Or, use a different alcohol on hand; common choices include brandy, rum, bourbon, or whisky. One eggnog recipe we enjoy (from the 1950s) uses “1 cup bourbon and 1 cup Cognac” instead of the one-fifth bourbon.
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