"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Holiday Egg Nog Recipe

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This recipe for Holiday Egg Nog, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Lawrie
Added: Sunday, March 30, 2008


1 dozen eggs
1 1/2 cups granulated sugar
1/3 cup confectioners' sugar
1 quart milk
1 quart vanilla ice cream, softened
1 pint whipping cream
1 pint bourbon
1 pint dark rum
1 pint vodka
1 cup sweet sherry (I use Door County's own, Simon Creek
Peninsula Gold Cream Sherry)

Separate yolks from whites of eggs. Beat egg yolks until fluffy
and very light in color. Add 1 cup of sugar. Beat mixture and
slowly add bourbon, rum and vodka. Continue beating and
add milk. Reserve 2 tbsp. sherry. Blend remainder of sherry
into ice cream and beat into egg mixture. Whip cream until
soft peaks have formed. Beat 1/3 cup of confectioners' sugar
into cream. Fold in 2 tbsp. of sherry into cream. Set aside.
Beat egg whites of six eggs until stiff and dry. Add 1/2 cup
granulated sugar. Sprinkle with nutmeg. Fold whipped cream
into egg mixture and top with beaten egg whites. Serves 25.




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