optional- 1/4 cup bourbon, 2 tbs dark rum, 2 tbs brandy
Instructions
separate eggs, put the yolks in a medium bowl and put the bowl on top of a pan of simmering water. Then add 1/4 cup plus 2 tbs of sugar and whisk over low heat until the mixture is pale yellow and has thickened..takes about 5 mins. Whisk in milk (and if using liquers) and transport into a larger bowl.
In a second large bowl whisk the egg whites with the other 1/4 cup plus 2 tbs sugar until there are soft peaks. I used a mixer instead of a whisk. Stir the whites into the yolk bowl.
In a medium bowl beat the heavy cream until it is lightly thickened. Fold the whipped cream and spices into the eggnog and chill.
Because of the whites and the whipped cream when it is chilled it may seperate, just simply whisk or shake before serving. I found that adding the spices after its in the container and then shaking or stirring it helps.
Serving
Suggestions
Just pour and enjoy!
Originally Submitted
12/7/2009
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