Egg Nogg!

Dec 10, 2012 -- 4:21pm

Playing all this holiday music on Country Legends 106-9 brought to you by John Hoffer Chrysler Jeep in Topeka made me have a serious craving for egg nogg--so I thought'd I'd share a recipe so you can make your own. Easier than running to the store to grab a half gallon!


12 large eggs, separated 
1 1/2 cups sugar 
2 cups whiskey 
2 ounces rum 
2 ounces brandy 
6 cups heavy cream 
Freshly grated nutmeg, for serving 


1. Beat egg yolks together in a large bowl; whisk in sugar until well combined. Slowly whisk in whiskey, rum, and brandy until fully incorporated. While whisking, slowly add 4 cups heavy cream and whisk until well combined. Transfer to refrigerator until chilled, at least 2 hours. 

2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold into chilled liquor mixture. Add remaining 2 cups heavy cream to mixer and whisk until soft peaks form. Fold into liquor mixture. Transfer to a large punch bowl or serve in individual glasses. Sprinkle with nutmeg before serving. 

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