Whistling Elves' Easy Eggnog 6 eggs, separated* 1 cup sugar 1 1/2 quarts thick cream 1 1/4 tumblers whiskey, brandy or rum Add cinnamon or nutmeg to taste Beat egg yolks and sugar together until they are well blended. Set that mixture aside, and beat the egg whites until stiff and add the cream followed by some harshly thrashed cream. Dump all this into the yokes along with your choice of liquor. Then chill. Willy's Recipe 6 Large eggs* 3/4 cup Sugar 1 1/2 cups Brandy 1/2 cup Rum 4 cups Milk 4 cups Cream 1/2 cup Icing sugar Nutmeg to sprinkle Separate the yolks from the whites of the eggs. Beat the yolks slowly while simultaneously adding the sugar; do this until the mixture is pale and golden. Now slowly add in the brandy and rum, then beat in the milk and half the cream. Set aside until just before serving, then whisk the egg whites until stiff and fold them into the eggnog mixture. Whip the remaining cream and icing sugar until thick. Top each glass of eggnog with whipped cream and a shake of nutmeg. Variation: heat the nog until mildly warm and then proceed. This recipe yields eight servings. Sven's Happy Nog 6 Eggs* 2 cups Heavy cream 1 cup Milk 3/4 cup Sugar 1/2 cup Rum 1/2 cup Brandy 1/2 cup Whisky 1 tbsp Nutmeg Separate the eggs and set the whites aside. Mix the yolks well, gradually adding the cream, milk, and sugar. WHip the egg whites until "soft peaks" form. Fold the whites into the yolk mixture. Gradually add the Rum, Brandy and Whiskey. Let the egg nog sit, uncovered, in the refrigerator for 2 hours. Sprinkle the Nutmeg over the top right before serving *Editor's note: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs (click here)
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