EGG NOG

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This wonderful Egg Nog is light and fluffy, as well as rich and creamy. Its cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The egg nog base can be made one day in advance. All you need do is to beat the stiff egg whites and whipped cream just before serving.

INGREDIENTS:

 

  • 12 Eggs, separated
  • 1 1/2 cups Sugar
  • 1 quart Whole Milk
  • 1 1/2 quarts Heavy Cream
  • 3 cups Bourbon
  • 1/2 cup Dark Rum
  • 2 cups Cognac
  • 1 quart Vanilla Ice Cream
  • Freshly grated Nutmeg

     

    Preparing the Egg Nog:

    1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to the yolks. With a wire whisk, beat in milk and 1 quart cream. Add the bourbon, rum and cognac, stirring constantly. This cooks the egg mixture.

    2. Just before serving, beat the egg whites until stiff, adding a little sugar to sweeten. Fold into the egg mixture. Whip the remaining 1/2 quart heavy cream until stiff and fold it in. Then fold in the ice cream.

    3. Sprinkle with nutmeg.

    • Nutritional Information Per Serving: 36 Servings

    Calories: 305   Carbohydrates: 19 gm   Fat: 19 gm   Cholesterol: 148 gm
    Protein: 4 gm   Sodium: 58 mg   Fiber: 0 gm   Calcium: 77 mg
    Iron: 0 mg   Vitamin A: 727 IU   Vitamin C: 1 mg
    Percentage of Calories from Fat: 65%
    Percentage of Calories from Protein: 6%
    Percentage of Calories from Carbohydrates: 29%

    These pages are copyright © 1999 and UPDATED January, 2000 by Toni Dunlap, Toni's Treasures Forever, Inc.

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