Easy Eggnog

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Serves about 28

12 large eggs
1-1/2 cups granulated sugar
3/4 teaspoons salt
12 cups whole milk
3 teaspoon vanilla
2 cups brandy
1/2 cup rum
ground nutmeg

Beat eggs in extra large bowl until light. Continue beating while adding sugar and salt gradually. Beat until sugar is dissolved. Add milk and vanilla. Add brandy and rum. Adjust strength by increasing or decreasing liquor. Stir. May be refrigerated up to 24 hours before serving or stored, covered, in refrigerator for 6 days. To serve, run through blender to foam. Garnish with ground nutmeg.

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Waring Blender mbb518 Stainless Steel

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