Marge clark's truly fabulous eggnog

Yield: 2 servings

Measure Ingredient
\N \N Marge Clark's Christmas Eggnog
\N \N For over 20 years, this has been the center point of a
\N \N Christmas party we gave...since I no longer do the party,
\N \N My eldest son has started doing it.
\N \N Don't be frightened off by the quantity of liquor ... it is
\N \N So very rich and smooth that I've never known anyone to
\N \N Get drunk on it...just real, real mellow.
\N \N This recipe is TRULY fabulous. Sometimes I hear from folks who
\N \N We knew 20 years ago...they ask if I still do the eggnog party,
\N \N 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)
\N \N Nutmeg to taste....(lots!)
\N \N Beat the egg yolks until very light. Pour in the liquor, one
\N \N Type at a time and beat well. (Add the rum LAST to avoid
\N \N \"curdling\" the eggs). Add cream slowly, while
\N \N Courtesy of The Homestead mixing. Add
\N \N Sugar, mix until disolved. sprinkle with nutmeg.
\N \N Beat eggwhites until fluffy, fold into eggnog. Cover and let
\N \N \"age\" for 24 hours.
\N \N These proportions yield approx 3 1/2 quarts, filling my big pyrex
\N \N Mixing bowl EXACTLY to the rim. ++> 14 cup or 28 punchcup
\N \N Servings. It;s really imperative that you let it rest overnite
\N \N To \"smooth out\" the flavour. If refrigerator space is at a
\N \N Premium, you can keep the eggwhites covered, unbeaten, in a
\N \N Separate container and just let the egg/cream/sugar/liquor mix
\N \N \"mellow\", beating and adding the eggwhites before serving.
\N \N I used 2 punchbowls, one big one held a double batch, the smaller
\N \N One held 1 1/2 batches. I used 1/2 gallon milk cartons to store
\N \N It in the fridge until party day.... and kept the punchbowl
\N \N Supply chilled with a giant block of \"natural\" vanilla ice cream. (615)367-4410

ORIGIN: MARGE CLARK

SHARED BY: MARGE CLARK

Submitted By SHARON STEVENS On 12-29-94

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