I know this is not the time for an eggnog recipe. But it's one of the few left in my cookbooks so tuck it away for the Christmas season. Or enjoy it now. Why not?
My dear friend, Joy, taught me how to make eggnog the easiest way. You buy some at the grocery store and mix it with lots of bourbon. That's it. Easy. And it's certainly satisfactory. But if you want something really special, this eggnog recipe from my sister, Barb, is a killer and very impressive in a big punch bowl. It does contain uncooked eggs so use pasteurized eggs if you can find them. If not, and if uncooked eggs are a problem for you or your Christmas guests, use Joy's recipe instead.
My dear friend, Joy, taught me how to make eggnog the easiest way. You buy some at the grocery store and mix it with lots of bourbon. That's it. Easy. And it's certainly satisfactory. But if you want something really special, this eggnog recipe from my sister, Barb, is a killer and very impressive in a big punch bowl. It does contain uncooked eggs so use pasteurized eggs if you can find them. If not, and if uncooked eggs are a problem for you or your Christmas guests, use Joy's recipe instead.
BARB'S CHRISTMAS EGGNOG
serves 20
12 eggs, separated
1 C sugar
2 C bourbon
1 C dark rum
4 C light cream
2 C heavy cream
nutmeg
1. Beat the egg yolks and sugar together until thick and lemon colored. Add the bourbon, a little at a time, continuing to beat the mixture vigorously. Add the rum and beat again. Add the light cream and mix until well combined.
2. Whip the heavy cream and fold into the eggnog.
3. Beat the egg whites until they hold stiff peaks and fold them into the eggnog. Chill the eggnog thoroughly.
4. Serve in a punch bowl with nutmeg sprinkled on top.
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