Vickis Noggin-knockin Eggnog Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Dark rum,
1/2 cup: Brandy,
1/2 cup: Bourbon,
6 large: Eggs, separated
1 cup: Sugar,
3 cup: Milk, whole
1 1/2 cup: Heavy cream,
Nutmeg, grated
Directions:
Combine liquors. Beat yolks until pale and lemon-colored (I do it in
a food processor). Add sugar a little at a time, beating till sugar
is dissolved and mixture is thick. Slowly pour mixture in a fine
stream into the liquor, beating constantly. Beat in milk. (Food
processor bowl wont hold it all.)
Beat cream until stiff. Beat egg whites until they are stiff; fold
carefully into whipped cream. Slowly fold in liquor until blended.
Chill. Top with grated nutmeg.
Vickis notes:
* The cream *will* rise to the top. Have to beat husband away with a
stick to guard it, whereupon I whisk the cream back in before I serve
seconds. I know, Ill probably die of salmonella poisoning... but
what a way to go!
* Will need 1 pint of cream, 1 pint of Meyers dark rum, and 1/2
pint each of Jim Beam bourbon and E&J brandy.
Source from luhu.jp
a food processor). Add sugar a little at a time, beating till sugar
is dissolved and mixture is thick. Slowly pour mixture in a fine
stream into the liquor, beating constantly. Beat in milk. (Food
processor bowl wont hold it all.)
Beat cream until stiff. Beat egg whites until they are stiff; fold
carefully into whipped cream. Slowly fold in liquor until blended.
Chill. Top with grated nutmeg.
Vickis notes:
* The cream *will* rise to the top. Have to beat husband away with a
stick to guard it, whereupon I whisk the cream back in before I serve
seconds. I know, Ill probably die of salmonella poisoning... but
what a way to go!
* Will need 1 pint of cream, 1 pint of Meyers dark rum, and 1/2
pint each of Jim Beam bourbon and E&J brandy.
Source from luhu.jp