EGGNOG-TENNESSEE STYLE
I got this from a Tennessee cookbook years ago. It's sounds yummy! Note that it must sit for 2 days to enhance the flavor.
Provided by 2Bleu
Categories Punch Beverage
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Break eggs and separate. To the yolks add all the sugar and then beat thoroughly till the mixture is light, thick and smooth.
- Add jack, a little at a time, beating vigorously. Add all of rum and beat again.
- Add half and half, mixing well, then add fold in the whipped heavy cream.
- Beat egg whites to soft peaks then fold into mixture. Let stand to ripen 2 days in the fridge. Serve in a punchbowl with a sprinkle of nutmeg.
Nutrition Facts : Calories 713.8, Fat 43.7, SaturatedFat 25.6, Cholesterol 350, Sodium 133.3, Carbohydrate 22.9, Sugar 17.4, Protein 10.3
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