Monday, November 12, 2007

Egg Nog

6 eggs
1 cup sugar
1 pint heavy cream
1 pint milk
fresh nutmeg
bourbon, rum, brandy (or applejack, our favorite) to taste

Separate eggs. In a large bowl, beat whites until fairly stiff, adding ½ cup sugar as you go.
In another bowl, beat the yolks until they're like soft butter, adding the other ½ cup of sugar gradually.
Fold yolks into whites. Add cream and milk and stir until smooth. Add nutmeg to taste. You can whip the cream just lightly for better texture. You can also float little islands of whipped cream on top - over-the-top! Garnish with more nutmeg.
I let people add their own alcohol. It's kind of a messy extra step, but guests are often more comfortable mixing their own, and then you don't have to worry about having a separate bowl-ful for kids.

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