| 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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