Eggnog #02

Yield: 1 Servings

Measure Ingredient
12 Egg yolks
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)
12 Egg whites
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.

JONESM2@...

(MICHAEL DAVID JONES)

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