Egg Nog

**Cavman** · 12-11-2018, 01:29 PM

Also known as Marine Corps Egg Nog. Courtesy Col. J. Wilson Knighton and Harry E. Podlich handed down to Frank P. Hudson and then to Steve Hudson.

Materials: Makes about 2 gallons

1 dozen eggs
1 pint rum
1 pint brandy
4 cups sugar
3 quarts milk
1 quart whipping cream

1. Separate yoke from whites of eggs
2. Beat egg white until stiff and set aside in refrigerator
3. Beat egg yolks to liquid and then SLOWLY add rum to yolks, so as to not cook them, stirring continuously while adding the rum.
4. Add sugar to yolk and rum mixture and stir well.
5. Add milk to mixture
6. Add brandy to mixture
7. Whip the cream until stiff and then fold in the beaten egg whites
8. Combine all in one container (turkey roasting pan or big soup kettle) and then pour into wide mouth jars of bottles to store in the refrigerator.

Whipped cream and egg white mass will rise to top in storage but can be re-stirred when used or just ladle out some of both when serving. Will keep a week in the refrigerator.

A favorite with the ladies and young people. No bitter or strong taste usually associated with egg nog made with bourbon whiskey.

Enjoy!