Recipe ingredients and directions:
Beat separately until light in color
12 egg yolks
Beat in gradually
1 lb. confectioner's sugar
Add very slowly, beating constantly
2 c. dark rum, brandy, bourbon, or rye
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, beating constantly,
2 to 4 cups of liquor (chosen as above; I use rum)
2 quarts whipping cream
1 cup peach brandy, if desired (I've never added it)
Refrigerate covered for 3 hours.
Beat until stiff but not dry
8 to 12 egg whites
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.
Category: Beverages & Drinks Recipes