Recipe: Eggnog (using 1 dozen eggs!)

EGGNOG

1 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)