Keeping the eggnog cool is always good so don't put it by the fire. Don't over mix or stir the eggnog in the serving bowl. Gently fold it together if it needs it after an hour or so. A small spice grater and whole nutmeg by the bowl makes it real nice!
Ingredients
- 9 Eggs separated
- 1 cup extra fine sugar !DO NOT USE confectioners sugar!
- 2 cups light cream
- 3 cups heavy cream
- 1 cup Wild Turkey Bourbon Whisky
- 1/2 cup Remy Martin VSOP
- ( substitute Christian Brothers Brandy for a sweeter drink )
- 3 large mixing bowls
- a whisk or electric beater
Directions
Chill all ingredients Metal and glass bowls
Place 9 egg yolks into a bowl and add sugar. Beat until thick. Add light cream, bourbon, and congac. Set aside.
Place 9 egg whites into a bowl and beat to soft peaks.
Do not make stiff peaks as this will make the eggnog separate. Set aside.
Place heavy cream into a bowl and beat until whipped cream.
Gently fold all 3 bowls together into your punch bowl.
Enjoy with some freshly grated nutmeg.
Print this recipe
Submitted 12/24/05.
Source: Old family recipie
Submitted By: Mark Basti
Uberbrewer@gmail.com
Holiday Egg Nog