| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Beverage | 1 | Servings | |
INGREDIENTS
| 12 | Egg yolks | |
| 1 | lb | Confectioner's sugar |
| 2 | c | Dark rum; brandy, bourbon, or rye (up to) |
| 4 | c | Liquor (chosen as above; I use rum) |
| 2 | qt | Whipping cream |
| 1 | c | Peach brandy; if desired (I've never added it) (up to) |
| 12 | Egg whites | |
| Fresh nutmeg and cinnamon to taste |
INSTRUCTIONS
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@RPI.EDU (MICHAEL DAVID JONES) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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