Ingredients for Eggnog Tennessee Style
- 6 large eggs
- 1 ½ cups granulated sugar
- Jack Daniels Whiskey
- 1 cup dark rum
- 2 cups heavy cream
- Heavy Whipping Cream
- Freshly grated nutmeg, to taste
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How to Make Eggnog Tennessee Style
- Gently separate 6 large eggs, placing yolks in a large bowl and egg whites in a separate bowl.
- To the egg yolks, gradually add 1 ½ cups granulated sugar, whisking constantly until the mixture is pale, thick, and lemon-colored.
- Slowly pour in 1 cup of Jack Daniel's Tennessee Whiskey, whisking vigorously after each addition.
- Add 1 cup dark rum, whisking to combine.
- Gently pour in 2 cups heavy cream, mixing well. Then, delicately fold in 2 cups whipped heavy cream.
- In a clean bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the eggnog mixture.
- Cover and refrigerate for at least 48 hours to allow the flavors to meld and deepen.
- Before serving, stir gently. Pour into a punch bowl and sprinkle generously with freshly grated nutmeg.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
69g
Fat
128g
Carbs
7g
