Yield: 1 Servings
|1 pounds||Confectioner's sugar|
|2 cups||Dark rum; brandy, bourbon, or rye (up to)|
|4 cups||Liquor (chosen as above; I use rum)|
|2 quarts||Whipping cream|
|1 cup||Peach brandy; if desired (I've never added it) (up to)|
|Fresh nutmeg and cinnamon to taste|
My favorite is basically the recipe from "The Joy of Cooking".
Beat egg yolks separately until light in color. Beat in sugar gradually.
Add 2 cups rum very slowly, beating constantly. These liquors form the basis of the "nog", and you may choose one variety or mix to taste; I prefer rum. Let mixture stand covered for 1 hour to dispel the "eggy" taste.
Add liquor, whipping cream and peach brandy, beating constantly.
Refrigerate covered for 3 hours.
Beat egg whites until stiff but not dry. Fold egg whites lightly into the other ingredients. Serve sprinkled with fresh nutmeg and cinnamon to taste.
Yield is about 1 gallon.
This is a very rich, high-cholesterol, high-octane eggnog. If you use 4 cups of liquor in the second part, it will be *very* alcoholic; if you only use 2 cups, it will still be pretty strong.
(MICHAEL DAVID JONES)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .