Alice Foote MacDougall Eggnog

Eggnog is such a holiday treat. If you would like to make eggnog from scratch, here is our family secret: my great-grandmothers classic eggnog recipe uses only farm fresh, free range, brown eggs and brown sugar.
The story goes, Alice Foote MacDougall was only willing to part with her secret eggnog recipe on her death bed. Her dear friend, who had been asking for it for years, went home to make it, but came back complaining that her eggnog didn't taste nearly as good as Alice's. After protesting that she had shared the whole recipe and going through each step to make it, my great granny inquired, What color eggs did you use?. Well, white eggs, came the reply. You must only use brown eggs! Alice commanded.
Prep Time: 40 minutes
Total Time: 40 minutes
Course: Libations
Cuisine: American
Keyword: alcoholic, creamy
Servings: 18 6oz servings
Calories: 315kcal

Ingredients

  • 12 brown eggs from free range chickens
  • 1 quart milk organic preferably
  • 1 1/2 quarts Half & Half organic preferably
  • 1 lb brown sugar
  • 1 tsp salt
  • 1 pinch Cream of Tartar
  • 1 tbsp nutmeg
  • 7 oz brandy
  • 7 oz dark rum

Instructions

  • Break eggs and divide by putting the yolks in a large bowl and the whites in smaller bowl. be very careful to make sure you don't get any yolks in the egg whites bowl as that will keep them from frothing correctly.
  • Add the sugar a bit at a time while beating with an electric mixer.
  • Add salt.
  • Pour the brandy and then the rum down the side of the bowl while beating them into the egg and sugar mixture.
  • Add the milk and the cream, beating until perfectly smooth.
  • Add a pinch of Cream of Tartar to the egg whites.
  • Beat the egg whites in their bowl until you can make little stiff peaks with the froth.
  • With a large spoon, carefully fold in the egg white froth into the large bowl by scooping the eggnog mixture over the froth. Allow some of the froth to stay on the surface. Don't mix too much so the frothy whites keep the eggnog light.
  • Sprinkle nutmeg on top of the eggnog.
  • With a ladle, scoop into small cups and serve your guests.

Notes

Nutrition

Calories: 315kcal | Carbohydrates: 31g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 234mg | Potassium: 265mg | Fiber: 1g | Sugar: 28g | Vitamin A: 541IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 1mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!
PRODUCTS USED

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