EGGNOG1 dozen eggs, separated* 1 1/2 cups sugar 1/5 whiskey Nutmeg to taste 3 or 4 oz. of rum 1 quart milk 1 quart coffee cream (light cream) 1 quart half & half Beat egg yolks until light yellow. Add sugar gradually and beat until the sugar is about dissolved. Add whiskey very, very slowly. After about 1/2 is added it may be poured in more freely. Next add little nutmeg, the rum, then the milk, coffee cream and half & half. Beat egg whites until stiff and beat into mixture. Eggnog is better as it ages and may be made several days before Christmas. When serving sprinkle with nutmeg. * Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs (click here)
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