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Epicurious

Baltimore Eggnog

4.8

(61)

Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, peach brandy, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses.

Note:

If there is a problem with eggs in your region, do not prepare this recipe.

Recipe information

  • Yield

    Makes about 30 servings

Ingredients

12 eggs, separated
2 cups superfine sugar
1 pint brandy
1/2 pint light rum
1/2 pint peach brandy
3 pints milk
1 pint heavy cream
Nutmeg
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