English Eggnog

[Grampa & Gramma]

6 eggs
1 Cup sugar
1/2 Quart cognac
1/2 Pint light rum (1 cup)
2 Quarts light cream (Half and Half)
1/2 Cup powdered sugar

Separate egg yolks from whites
Beat yolks thoroughly, gradually adding granulated sugar,
and continue beating untill creamy.
Slowly stir in cognac and rum, then add 1 1/2 quarts cream
and about half the egg whites.
Mix well

Beat remaining egg whites untill frothy,
gradually add powdered sugar and continue beating
until mixture holds soft, shiny points.
Stir in remaining cream and gently mix with
egg yolk-cognac combination.

Make a couple days ahead of use for the smoothest results.
We often double the recipie, occasionally quadruple!

Recipie from McCall's Magazine, December, 1959, and used by Dorothey Babcock.

[sarah]

Thanks for the recipe!

I made this for Christmas morning here in London. It was a total drama as I didnt realise till I had started making it that I needed a pot about 3 times the size as the one I was using!!!

Dave stepped in and did a bunch of calculations splitting the mixture between 3 different pots and eventually we got there...

The result in our mugs and on our faces on Christmas morning was well worth the effort!!!

"On the Nogg"

HAPPY CHRISTMAS