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Early American Eggnog

Reviewed: Nov. 26, 2012
I have not tried this recipe but have a VERY similiar recipe that has been passed down from generations. I'm sworn to never let it out of the family. Mine doesn't have wine in it though and it's made in a very large batch. (think 1 fifth each of the rum, bourbon and brandy). We mix it in a cooler using whisks attached to power drills. We mix the ice cream as part of the recipe too. Now some hints to help with this: Definitely age this! We shoot for 3 weeks but usually it disappears before then. Whisk everything until it's very froathy. That will thicken it up some (why we use power tools). Shake it often. I'm thinking maybe that's why the one person said it smelled like rotten eggs. I have people that HATE eggnog love my recipe so they should love this too.
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