Wine eggnog

Yield: 20 Servings

Measure Ingredient
4.00 \N Egg whites
1.00 \N Fifth dry white wine
½ cup Fresh lemon juice
1.00 tablespoon Lemon rind; grated
1.00 cup Honey
6.00 cup Milk
1.00 quart Half-and-half
1.00 \N Nutmeg; freshly grated

Beat egg whites until stiff and set aside. Combine wine, lemon juice, zest and honey in a large saucepan. Heat, stirring, until warm, then slowly add milk and cream. Continue to heat and stir until mixture is frothy; remove from heat. Fold in egg whites and serve in mugs with a sprinkling of nutmeg on top.

Per Serving: 190 calories, 5 g protein, 20 g carbohydrate, 8 g fat, 5 g saturated fat, 28 mg cholesterol, 68 mg sodium, no fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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