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Blender Eggnog

4

large

eggs

3/4

cup

granulated sugar, or to taste

1

teaspoon

freshly grated nutmeg, more for sprinkling

4

ounces brandy

4

ounces spiced rum

12

ounces whole milk

8

ounces heavy cream.

Crack eggs into blender and process for one minute on medium speed. Slowly add sugar and blend for one more minute. With blender running, add remaining ingredients until combined. Refrigerate for at least one hour (up to overnight). Serve in chilled wineglasses, grating nutmeg on top. If multiplying recipe, use a stand mixer.

Servings: 7

Yield: 7 Servings

Nutrition Facts

Serving size: 1/7 of a recipe (1.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

124.88

Calories From Fat (20%)

24.85

% Daily Value

Total Fat 2.76g

4%

Saturated Fat 0.92g

5%

Cholesterol 106.46mg

35%

Sodium 41.81mg

2%

Potassium 42.91mg

1%

Total Carbohydrates 21.73g

7%

Fiber 0g

0%

Sugar 21.6g

 

Protein 3.66g

7%