Baltimore Eggnog

  • Dozen eggs
  • 2 cups Sugar
  • 1 pt. Cognac
  • 1 cup Dark Rum
  • 1 cup Maderia
  • 3 pt. Milk
  • 1 pt. Cream
  • Grated Nutmeg

Separate eggs and beat yolks until thick. Stir in alcohol ingredients with milk and cream with eggs, then chill. Next, beat egg whites until they are stiff. Combine both mixtures in a chilled punch bowl, making sure to fold the whites mixture. Serves about 30.

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Rattlesnake
  • 1 ½ oz. Blended Whiskey
  • 1 tsp. Lemon Juice
  • 1 tsp. Sugar Syrup
  • 1 Egg White
  • Several Dashes of Pernod

Mix all ingredients with ice in a blender. Pour into a chilled old fashioned glass.

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