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Kentucky Eggnog

(5 Votes)
Kentucky Eggnog

Ask anyone in the U.S. where the best bourbon comes from and you're sure to hear, "Kentucky," which is why we named this holiday pleasin' beverage Kentucky Eggnog. It's full of the "spirit" of Kentucky and is sure to be a hit!

What You'll Need

  • 4 cups (1 quart) heavy cream, well chilled, divided
  • 1 cup egg substitute (see Note)
  • 3/4 cup sugar
  • 2 cups milk
  • 1/2 cup bourbon (optional)
  • 1/4 teaspoon ground nutmeg

What to Do

  1. In a large bowl, whip 1 cup heavy cream with an electric beater on medium speed until stiff peaks form.
  2. In a punch bowl, combine egg substitute and sugar until sugar has dissolved.
  3. Add remaining 3 cups heavy cream, whipped cream, milk, bourbon, if desired, and nutmeg. Whisk until well blended and serve immediately.


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Nutritional InformationShow More

Servings Per Recipe: 2

  • Amount Per Serving % Daily Value *
  • Calories 2,256
  • Calories from Fat 1,629
  • Total Fat 181g 279 %
  • Saturated Fat 113g 564 %
  • Trans Fat 0.2g 0 %
  • Protein 58g 116 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 672mg 224 %
  • Sodium 376mg 16 %
  • Total Carbohydrates 139g 46 %
  • Dietary Fiber 0.1g 0 %
  • Sugars 88g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I don't believe you are supposed to consume egg substitutes raw since they are made from raw egg whites.

They're pasteurized, so OK to use.

If you are going to substitute the eggs, you should at least tell the original number of eggs, and give us the choice of using real eggs or the egg substitute. Thank you

How long will this keep Thank you

1 egg = 1/4 cup egg substitute 2 eggs = 1/2 cup egg sub 4 eggs = 1 cup egg sub 8 eggs = i pint carton egg substitute I hope this helps.


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