Eggnog #02
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Egg yolks | |
| 1 | pounds | Confectioner's sugar |
| 2 | cups | Dark rum; brandy, bourbon, or rye (up to) |
| 4 | cups | Liquor (chosen as above; I use rum) |
| 2 | quarts | Whipping cream |
| 1 | cup | Peach brandy; if desired (I've never added it) (up to) |
| 12 | Egg whites | |
| Fresh nutmeg and cinnamon to taste | ||
Directions
My favorite is basically the recipe from "The Joy of Cooking".
Beat egg yolks separately until light in color. Beat in sugar gradually.
Add 2 cups rum very slowly, beating constantly. These liquors form the basis of the "nog", and you may choose one variety or mix to taste; I prefer rum. Let mixture stand covered for 1 hour to dispel the "eggy" taste.
Add liquor, whipping cream and peach brandy, beating constantly.
Refrigerate covered for 3 hours.
Beat egg whites until stiff but not dry. Fold egg whites lightly into the other ingredients. Serve sprinkled with fresh nutmeg and cinnamon to taste.
Yield is about 1 gallon.
This is a very rich, high-cholesterol, high-octane eggnog. If you use 4 cups of liquor in the second part, it will be *very* alcoholic; if you only use 2 cups, it will still be pretty strong.
JONESM2@...
(MICHAEL DAVID JONES)
REC.FOOD.RECIPES
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