Apricot brandy eggnog

Yield: 12 Servings

Measure Ingredient
12 Egg yolks
2 cups Powdered sugar
1⅔ cup Apricot brandy
2 cups Cold milk
2 cups Heavy cream, chipped

In a large bowl, with and electirc mixer at medium speed, beat the yolks until very light. Gradually beat in the sugar. Slowly pour in the brandy while beating constantly. Let rest about 10 minutes. Gradually beat in the milk. Refrigerate, covered, until very well chilled. I prefer to make it at least 1 month ahead to allow the flavors to meld.

When ready to serve, pour the eggnog into a punch bowl. Beat the heavy cream and fold into the eggnog just until blended. Grate fresh nutmeg over the top.

Posted to MM-Recipes Digest V4 #264 by msleukie@... on Oct 06, 1997

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