| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Beverages, Holiday |
1 |
Servings |
INGREDIENTS
| 6 |
lg |
Egg; beaten |
| 2 |
c |
Milk |
| 1/3 |
c |
Sugar |
| 4 |
tb |
Light rum |
| 4 |
tb |
Bourbon |
| 1 |
ts |
Vanilla |
| 1 |
c |
Whipping cream |
| 2 |
tb |
Sugar |
| 1 |
|
Ground nutmeg |
INSTRUCTIONS
In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and stir
over medium heat till mixture coats a metal spoon. Remove from heat.
Cool quickly by placing pan in a sink or bowl of ice water and stirring 1-2
minutes. Sitr in run, bourbon, and vanilla. Chill 4-24 hours.
At serving time, in a bowl whip cream and 2 tablespoons sugar till soft
peaks from. transfer chilled egg mixture to a punch bolw. Fold in whipped
cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes
about 10 (4oz) servings.
Chocolate Eggnog: Prepare as above, except stir 1/4 to 1/3 cup
chocolate-flavored syrup into egg mixture before chilling.
Nonalcholic Eggnog: Prepare as above, except omit rum and bourbon. Increase
milk to 2 1/4 to 2 1/2 cups.
Source: Better Homes and Gardens, New Cookbook. Posted by Sarah Gruenwald
12/96 ----
Posted to MM-Recipes Digest V4 #260 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Oct 3, 97
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