- 1 1/4 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
- 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.
- Mix half-and-half, cream, and eggs in the blender on low speed until combined. Stir egg-cream mixture into the liquor mixture.
- Ladle egg nog mixture into the blender in batches; blend on low speed. Transfer blended egg nog to a punch bowl or pitcher. Refrigerate until cold, 1 to 2 hours.