Eggnog Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 eggs separated
1 c. heavy whipping cream
1/2 c. honey
4 c. milk
whiskey, brandy or rum is optional
nutmeg to sprinkle on top
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Directions: |
Directions:Beat the egg yolks until light and lemon colored with an electric mixer. Add honey and beat
again. Blend in the milk with a long handled spoon.
Beat the egg whites with an electric mixer until stiff, but not dry. Fold them into the milk. Whip heavy cream until bubbly and slightly thickened and fold into milk mixture.
Spike if you like with rum or whiskey and pour into small glasses. Sprinkle with nutmeg. |
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Number Of
Servings: |
Number Of
Servings:6 or 12 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: From cookbook, Recipes for a Small Planet. I first purchased this cookbook from Walnut Acres in 1982. When that copy fell apart, I purchased another copy in 2002. This is a beautiful holiday drink. I made it for many years with raw eggs. Now the grocery stores carry cartons of pasteurized eggs and egg whites. You can estimate the amounts of liquid to use. The original recipe that calls for raw eggs is superior in flavor to the pasteurized egg version but is still MUCH better than premade from the grocery store. I usually double the above amounts. Make it in a large kettle if doubled.
This festive drink deserves to be served in beautiful glasses of your choosing!
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