Eggnog for all seasons! Any brand of liquor is fine, put your spin on it with your favourites. And remember, a little nutmeg goes a long way.

__By Jack Berggren

Ingredients: · 1 ¼ cups white sugar · 1 cup dark rum · 1 cup bourbon · 1 cup brandy · 1 pinch salt · 1 teaspoon vanilla extract · 1 pinch ground nutmeg, or to taste · 1 quart half-and-half · 1 pint heavy whipping cream · 5 eggs

Method: Step 1 Mix sugar, rum, bourbon, brandy, salt, vanilla extract, and nutmeg in a blender on medium speed until combined. Transfer liquor mixture to a large bowl.

Step 2 Mix half-and-half cream, and eggs in the blender on low speed until combined. Stir egg-cream mixture into the liquor mixture.

Step 3 Ladle eggnog mixture into the blender in batches; blend on low speed. Transfer blended eggnog to a punch bowl or pitcher. Refrigerate until cold, 1 to 2 hours.

Editor’s Note: This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg.

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