The clan was gathering last night and I got a request to make some eggnog. I had read an eggnog recipe on line last week that sounded doable, so I gave it a try. When I did my head count of potential nog drinkers, I didn't think I could justify making a full recipe, so I divided everything by 8. It turned out to be a magnificent nog if I do say so myself (can't serve something without tasting it, can you?). Here's the recipe as reported by Derek Brown, the owner of the Columbia Room in DC (and adapted from a 1945 issue of Gourmet Magazine). If I would add anything, it would be to make it in advance and let the flavors blend for a while before serving it.
INGREDIENTS:
Glass: Punch Bowl
PREPARATION:
In a large bowl, beat the egg yolks until light and lemon-colored. While continuing to beat, add the brandy, rum, sugar, milk, heavy cream and salt. In a separate bowl, beat the egg whites and nutmeg until they form stiff peaks. Fold the whites into the yolk mixture. Serve in punch cups. (This recipe serves 25 people.)
INGREDIENTS:
- 2 dozen Eggs, separated
- 1 (750 ml) bottle VS cognac or other brandy
- 16 oz Jamaican rum
- 2 lb Powdered sugar
- 3 qt (96 ox) Whole milk
- 1 qt (32 oz) Heavy cream
- 1 tsp Salt
- 3/4 tsp Grated nutmeg
Glass: Punch Bowl
PREPARATION:
In a large bowl, beat the egg yolks until light and lemon-colored. While continuing to beat, add the brandy, rum, sugar, milk, heavy cream and salt. In a separate bowl, beat the egg whites and nutmeg until they form stiff peaks. Fold the whites into the yolk mixture. Serve in punch cups. (This recipe serves 25 people.)
