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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Emily Luker's Eggnog Recipe

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This recipe for Emily Luker's Eggnog is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 eggs, separated
1 c. sugar
1/2 c. rum
1/2 c. bourbon
1/2 pt. whipping cream
1 qt. milk
vanilla ice cream
nutmeg to taste, if desired
Directions:
Directions:
You will need 3 bowls for whipping ingredients separately. Be sure to scrupulously clean beaters between each ingredient.
1. In bowl number one, beat egg yolks until thick. Add sugar and beat thoroughly. Add rum and bourbon.
2. In bowl number two, beat cream to soft peak stage.
3. In the largest bowl, whip egg whites until they form stiff peaks. (This bowl needs to be able to hold everything, including the quart of milk.)
4. Combine all 3 mixtures and add 1 quart milk.
5. Refrigerate for about 24 hours to meld the flavors.
6. To serve, mix well. (There will be a thick layer of foam on top. Just stir it back in.)
7. Add teaspoon-sized dollops of ice cream and partially stir them in. Serve in punch cups and add nutmeg if desired.

For the nonalcoholic version, just omit the spirits. It's still very good.
Personal Notes:
Personal Notes:
"I got this recipe from my neighbor in 1975. I've made this homemade eggnog using THIS recipe since then. It's a real treat for Thanksgiving, Christmas, and New Year – I have missed very few of these holidays." – Emily Luker

 

 

 

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