Holiday Ho-Ho

No holiday party is complete without a tasty eggnog cocktail as a treat. Try this version that has just the right balance of sugar and spice and everything nice!

Colleen Mullaney

Holiday Ho-Ho

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    24 eggs, separated 8 cups whole organic milk
    2 cups sugar 1 quart vanilla ice cream, softened
    1 1/2 cups Mitcher's all-natural Bourbon 2 tablespoons vanilla extract
    2 cups Guy Pinard Organic brandy Freshly ground nutmeg, for sprinkling on top
    4 cups heavy cream


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    • 1

      In a large bowl, using an electric mixer, beat the egg yolks and sugar until thick. Add the bourbon and brandy and mix to combine thoroughly. The liquor will "cook" the eggs. Add the cream and milk and continue beating while adding the ice cream in small amounts until combined. Stir in vanilla extract. In another bowl, with clean beaters, beat the egg whites until stiff. Fold into the ice cream mixture. Pour into the punch bowl, sprinkle with nutmeg to top.

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