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Egg Nog #4
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6 Egg yolk
1/4 cup Sugar
2 cups Milk
1/2 cup Light rum
1/2 cup Bourbon
1 tsp Vanilla extract
1/4 tsp Salt
1 cup Whipping cream
6 Egg white
1/4 cup Sugar
Ground Nutmeg
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In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored. Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups. |
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Punch bowl |
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Optional alcohol |
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| Egg yolk,Sugar,Milk,Light rum,Bourbon,Vanilla extract,Salt,Whipping cream,Egg white,Sugar,Nutmeg |
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