Spirited Eggnog Recipe - Cooking Index
Spirited Eggnog Recipe - Cooking Index
| 6 | Eggs - separated (large) | |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 2 cups | 474ml | Heavy (whipping) cream |
| 2 cups | 474ml | Whole milk |
| 1 3/4 cups | 414ml | Bourbon |
| 1 cup | 237ml | Cognac |
| 3 tablespoons | 45ml | Dark rum |
| Ground nutmeg - for dusting |
Beat the egg yolks in a large bowl with an electric mixer, gradually adding the sugar until the mixture is pale yellow. Set aside.
Place the cream in another bowl and beat until it holds soft peaks.
Stir milk into reserved egg-yolk mixture. Then, using a large rubber spatula, fold in the whipped cream.
Shortly before serving, gently stir in the bourbon and cognac. Transfer to a punch bowl.
Beat the egg whites in a bowl with an electric mixer until they hold soft peaks; carefully fold into the eggnog. Drizzle the top with the rum; sprinkle with the nutmeg. Surround the punch bowl with cups and serve immediately.
This recipe yields about 10 cups.
Per 1/2 cup: 220 calories, 9g carbohydrate, 3g protein, 11g fat, 100mg cholesterol.
Description:
"Not for the minors at your table!"
Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 12-14-2003"
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