Free Recipe Vicki s Noggin-Knockin Eggnog
Recipe Type: D Recipes
Recipe Preparation: chill
Cooking Ingredients for Vicki s Noggin-Knockin Eggnog Recipe
1-1/2 c Dark rum
1/2 c Brandy
1/2 c Bourbon
6 lg Eggs, separated
1 c Sugar
3 c Milk, whole
1-1/2 c Heavy cream
Nutmeg, grated
Vicki s Noggin-Knockin Eggnog Preparation
Combine liquors. Beat yolks until pale and lemon-colored (I do it in a food processor). Add sugar a little at a time, beating till sugar is dissolved and mixture is thick. Slowly pour mixture in a fine stream into the liquor, beating constantly. Beat in milk. (Food processor bowl won”t hold it all.) Beat cream until stiff. Beat egg whites until they are stiff; fold carefully into whipped cream. Slowly fold in liquor until blended. Chill. Top with grated nutmeg. Vicki”s notes: * The cream *will* rise to the top. Have to beat husband away with a stick to guard it, whereupon I whisk the cream back in before I serve seconds. I know, I”ll probably die of salmonella poisoning… but what a way to go! * Will need 1 pint of cream, 1 pint of Meyer”s dark rum, and 1/2 pint each of Jim Beam bourbon and E&J brandy. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 10
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