| Yield | 0 |
|---|---|
| Recipes | Seasonal |
| Yield | 0 |
|---|---|
| Recipes | Seasonal |
Eggnog
12 egg yolks
1 lb. confectioner's sugar
2 c. dark rum, brandy, bourbon, or rye
2 to 4 cups of liquor
2 quarts whipping cream
1 cup peach brandy, if desired
8 to 12 egg whites
Step One Preparation
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. Let mixture stand covered for 1 hour to dispel the "eggy" taste.
Step Two Preparation
Add, beating constantly, 2 to 4 cups of liquor 2 quarts whipping cream 1 cup peach brandy, if desired 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.