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Egg Nog Recipe

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

Jerri Parkinson
Added: Tuesday, December 16, 2008


8 eggs - separated into yolks/whites
1 cup sugar - divided into 2 equal parts
1 cup Rum - Spiced is my favorite with this recipe
4 cups milk - Whole or 2%
1 1/2 cups Whiskey
2 cups Heavy/Whipping Cream -divided into 2 equal parts

Separate eggs into yolks and whites in separate bowls. I put the whites into the mixer and the yolks into another bowl. Beat egg-yolks with 1/2 of sugar, set aside.
Beat egg-whites until stiff, and then mix in other 1/2 of sugar. Pour the yolks into the whites and mix together slowly. Add rum, milk & whiskey SLOWLY.
Stir in 1/2 of cream slowly. Whip the rest (1/2) of cream and fold in carefully.
Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top. Try to get some of the foam and some of the liquid (if not fully mixed) in each cup.

2 Servings
1/2 cup Egg substitute or 2 eggs
4 tbsp. Sugar
1 can (13 ounces) evaporated skim milk
3/4 cup Skim milk
1 tsp Vanilla
Ground nutmeg

Whip eggs and sugar. Combine with both types of milk, and vanilla. Mix well and chill. You may blend with crushed ice. Serve with a sprinkling of ground nutmeg.

Personal Notes:
Personal Notes:
Remember! You are doing things gently and slowly to preserve the eggnog's fluffiness. A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely.




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