Egg Nog - Home Made vs. Store Bought TASTE TEST!

One guess which is better...home made or store bought? The answer...well, here's the recipe so you can taste this delicious concoction yourself. Egg Nog (for 30 from Helen Corbitt's Cook Book, pub. 1957) 24 eggs, separated 2 cups sugar 1 quart bourbon 1 pint brandy 1 quart heavy cream 2 quarts milk 1 quart vanilla ice cream Beat the egg yolks and sugar until thick. Add the bourbon and brandy and stir thoroughly. The liquor "cooks" the eggs. Add the cream and milk and continue whipping. Break up the ice cream and add. Beat the egg whites until stiff and fold in. Refrigerate if possible for 30 minutes before serving. This is a drinkable eggnog, not too thick, which speaks with authority. Our note: Unless you are planning on serving half your town, divide this recipe in half or quarter. We quartered the recipe and it made a large bowl! Would you like to see your name at the end of an episode? Or maybe see the uncut version of some episodes? Check out our Patreon page to find out how to become a supporter of the show!   / recipearchaeology   Please connect with us on Facebook and Instagram:   / recipearchaeology     / recipearchaeology