For our family, Christmas time means Mom's Egg Nog! It's the perfect drink to sip besides the glowing fireplace or Christmas tree.
It's always gone before you know it...
15-20 servings
Prep time: 20 minutes
Total time: 4-5 hours
12 eggs
12 eggs
1 lb confectioners' sugar
2 cups brandy or Maker's Mark (bourbon)
2 cups apricot brandy
2 quarts half-and-half
1/4 cup sugar
fresh nutmeg
Separate the eggs and beat the egg yokes until light in color.
Separate the eggs and beat the egg yokes until light in color.
Gradually beat in confectioners' sugar.
Very slowly add first two cups of liquor, beating constantly.
Let mixture stand covered for 1 hour.
Add remaining liquor and half-and-half, beating constantly.
Let mixture stand covered for 1 hour.
Add remaining liquor and half-and-half, beating constantly.
Refrigerate covered for 3 hours.
Beat the egg whites until stiff, but not dry. Gradually add sugar while beating egg whites.
Fold egg whites lightly into the other ingredients.
To serve sprinkle with freshly grated nutmeg.
Enjoy!
Modified based upon The Joy of Cooking
1 comment:
We will use the last of the egg nog to make french toast for New Year's Eve brunch.
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