"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Egg Nog Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Nancy Watson
Added: Thursday, October 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 large egg yolks
1 lb powdered sugar
2 to 4 C rum, brandy, bourbon or rye (or combination)
8 C heavy cream
12 egg whites

Directions:
Directions:
Beat egg yolks until light in color. Gradually beat in powdered sugar, adding slowly. Add 2 to 4 C liquor, beating constantly while adding. Let stand covered in the refrigerator for 1 hour to dispel the eggy taste. Add, beating constantly: 2 to 4 C chosen liquors, heavy cream, (1 C peach brandy). Refrigerate, covered for 3 hours. Beat egg whites until stiff, but not dry; lightly fold into the eggnog. Serve sprinkled with freshly grated nutmeg.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

441W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!