Egg Nog

[Jason]

Hey Dave,

Will you post the nog recipe? :drunken:

[Grampa & Gramma]

English Eggnog (from McCall's Magazine, December 1959)

6 eggs
1 cup sugar
2 cups cognac or other brandy
1 cup light rum
2 quarts half and half
1/2 cup powdered sugar

Separate egg yolks from whites.
Beat yolks thoroughly, gradually add granulated sugar while beating until creamy.
Slowly stir in liquor, then add 1 1/2 quarts of the half and half and about 1/2 of the unbeaten egg whites.
Mix well.
Beat remaining egg whites until frothy.
Gradually add powdered sugar and continue beating until mixture holds soft, shiny peaks.
Stir in remaining half and half and gently mix with yolk/cognac/half and half comination.

Can be made a couple days before serving, kept refrigerated, to mellow.
Serves 12 GG

[Jason]

Thanks! I might try and whip some up.

We have 10" of snow here this morning. Looking a bit like Christmas.

[David]

and it goes a little som-thin like this. Serves 12 or 6 or 2 to varying effect

The List

6 eggs
2qts half & half
2 cups cognac or brandy
1 cup rum light/dark or either
1 cup granulated sugar
1/2 cup powdered sugar

The process

seperate eggs saving whites
cream the yokes adding granulated sugar slowly
add booze to teh yoke mixture slowly
add half the half and half slowly
blend thoroughly slowly
add half of the whites and mix slowly
whip the whites to a froth and add th powdered sugar slowly
beat to a soft peak
fold the whites into the proto-nog mixture, slowly (lest you damage the foamy structure of the marange)
add the other half of the half and half and mix slowly

The key is to store it in the frige for a few days to mellow
Drink Slowly
:new-bday: