Eggnog - mine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Marge Clark's Christmas Eggnog | ||
| This recipe is TRULY fabulous. Sometimes I hear from folks who | ||
| We knew 20 years ago...they ask if I still do the eggnog party, | ||
| And tell me they still use the recipe. | ||
| ½ | each | Dozen eggs, separated |
| ⅔ | cup | Cognac |
| ⅔ | cup | Bourbon |
| ⅓ | cup | Peach brandy |
| ⅔ | cup | Rum |
| 7 | cups | Half 'n Half |
| 1⅛ | cup | Sugar (1 c + 2 Tbsp) |
| Nutmeg to taste....(lots!) | ||
| Beat the egg yolks until very light. Pour in the liquor, one | ||
| Type at a time and beat well. (Add the rum LAST to avoid | ||
| \"curdling\" the eggs). Add cream slowly, while mixing. Add | ||
| Sugar, mix until disolved. sprinkle with nutmeg. | ||
| Beat eggwhites until fluffy, fold into eggnog. Cover and let | ||
| \"age\" for 24 hours. | ||
| These proportions yield approx 3 1/2 quarts, filling my big pyrex | ||
| Mixing bowl EXACTLY to the rim. ++> 14 cup or 28 punchcup | ||
| Servings. It;s really imperative that you let it rest overnite | ||
| To \"smooth out\" the flavour. If refrigerator space is at a | ||
| Premium, you can keep the eggwhites covered, unbeaten, in a | ||
| Separate container and just let the egg/cream/sugar/liquor mix | ||
| \"mellow\", beating and adding the eggwhites before serving. | ||
Directions
I used 2 punchbowls, one big one held a double batch, the smaller one held 1½ batches. I used ½ gallon milk cartons to store it in the fridge until party day.... and kept the punchbowl supply chilled with a giant block of "natural" vanilla ice cream.
Submitted By MARGE CLARK On 11-18-94