Vicki’s Noggin-knockin’ Eggnog
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Christmas, Drinks | 10 | Servings | |
INGREDIENTS
| 1 1/2 | c | Dark rum |
| 1/2 | c | Brandy |
| 1/2 | c | Bourbon |
| 6 | Eggs, separated | |
| 1 | c | Sugar |
| 3 | c | Milk, whole |
| 1 1/2 | c | Heavy cream |
| Nutmeg, grated |
INSTRUCTIONS
Combine liquors. Beat yolks until pale and lemon-colored (I do it in a food processor). Add sugar a little at a time, beating till sugar is dissolved and mixture is thick. Slowly pour mixture in a fine stream into the liquor, beating constantly. Beat in milk. (Food processor bowl won't hold it all.) Beat cream until stiff. Beat egg whites until they are stiff; fold carefully into whipped cream. Slowly fold in liquor until blended. Chill. Top with grated nutmeg. Vicki's notes: The cream will rise to the top. Have to beat husband away with a stick to guard it, whereupon I whisk the cream back in before I serve seconds. I know, I'll probably die of salmonella poisoning... but what a way to go! Will need 1 pint of cream, 1 pint of Meyer's dark rum, and 1/2 pint each of Jim Beam bourbon and E&J brandy. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 324
Calories From Fat: 97
Total Fat: 10.9g
Cholesterol: 142mg
Sodium: 84.5mg
Potassium: 158.7mg
Carbohydrates: 24.2g
Fiber: <1g
Sugar: 23.8g
Protein: 6.6g