Eggnog - collection

Yield: 1 servings

Measure Ingredient
\N \N Knock-your-socks-off Egg Nog (Phil Thwing)
\N \N Make this a week or even two before you need it!
18 eaches Eggs
18 tablespoons Sugar
1 each Pt white rum
1 quart Whiskey
1 each Pt whipping cream
\N \N Separate eggs. Beat the yolks with the sugar until smooth. Then
\N \N Beat in the whiskey VERY slowly (this is the important step, as
\N \N The whiskey is \"cooking\" the eggs; it should take 30 minutes or
\N \N More to get all the whiskey in). The liquor may be added faster
\N \N As you proceed. After the whiskey, add the rum. Beat the egg
\N \N Whites until stiff, and then fold the yolk mixture _slowly_ into
\N \N The whites. Finally whip
1 each Dozen eggs
1 pounds Powdered sugar (no, *seriously*) the cream and fold it into the nog.
\N \N Put the egg nog in a cool place (the garage, the fridge) and stir
\N \N About once a day. A crust will form on the top which needs to be
\N \N Stirred in. The nog will get better and better with time, and will
\N \N Keep for weeks. It will be quite harsh for 4-5 days, but after that
\N \N Will be smooth as silk.
\N \N Notice that there are no spices. It really doesn't need them, but
\N \N You can sprinkle a little nutmeg/cloves/cinnamon on top as you serve
\N \N It, if you like.
\N \N **************************** *************************** *********
\N \N Miss Norma's Eggnog (Diane Duane)
1 large Bottle Myers Planters' Punch Rum (or other Extra Dark rum)


Nutmeg and allspice to taste (no more than 1 tsp nutmeg) 2-3 quarts milk/cream mix (as rich or as lean as you like) 1 small bottle peach or apricot brandy (optional) Separate the eggs. Beat the sugar and the egg yolks well together. Add half the bottle of Myer's rum and about half the nutmeg you intend to use, cover and refrigerate for at least 4 hours, or preferably overnight. After refrigerating, add the rest of the rum, the milk-cream mix, and the apricot/peach brandy (if desired). (Also if desired, whip the egg whites and fold into the finished mixture. But in my opinion this makes it *too* bloody thick.

To each his/her own.) Add the rest of the nutmeg and serve.

**************************************************************** Brandy Eggnog Favorite (Petra Hatcher) 9 eggs, separated 6 Tbsp sugar 1 qt milk ¾ fifth of brandy 1½ oz rum 1 qt cream Nutmeg In a lg bowl, Beat egg yolks. Combine with sugar, beating constantly. Beat in milk, brandy, and rum. Gradually stir in cream. Beat egg whites until stiff; fold in. Chill in a punch bowl. Sprinkle with nutmeg before serving. 15-20 punch cups **************************************************************** From Valerie Whittle: 1 egg 2 tsp sugar 1 c chilled rich milk ¼ tsp vanilla or other flavoring (brandy or rum) (optional) Nutmeg Beat together egg and sugar. Beat in milk and vanilla. Serve cold.

Sprinkle with nutmeg.

Submitted By MARGE CLARK On 11-18-94

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