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recipe card
December 24, 2000


What is Christmas without Eggnog??! (In my house, its eggnog ice cream, but still!)

This is a recipe that Becky linked to on her journal, and I thought I'd share it :-)

Eggnog - found at
My favorite is basically the recipe from "The Joy of Cooking":

Beat separately until light in color
12 egg yolks
Beat in gradually
1 lb. confectioner's sugar
Add very slowly, beating constantly
2 c. dark rum, brandy, bourbon, or rye
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, beating constantly,
2 to 4 cups of liquor (chosen as above; I use rum)
2 quarts whipping cream
1 cup peach brandy, if desired (I've never added it)
Refrigerate covered for 3 hours.

Beat until stiff but not dry
8 to 12 egg whites

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.

But before you make this, check out the tips at bleu blog :-) Tee hee!

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