All Easy Recipes. Cook all that you can cook. Holiday Eggnog
 
What You Need:            (To serve 12)
Print this recipe  AD Banners
  • 10 egg whites
  • 1/3 cup superfine sugar
  • 10 egg yolks
  • 1 quart (2 pints) cold heavy cream
  • 2 tablespoons superfine sugar
  • 1 fifth (about 26 ounces) blended whiskey
  • 12 ounces Jamaica rum
  • 1 pint (2 cups) cold milk
  • Grated rind of 1 orange
  • Grated rind of 1 lemon
  • Ground nutmeg
  • A 2-gallon punch bowl
  • 12 punch cups

    • How To Cook:
    1. Place the egg whites in a large mixing bowl and add the 1/3 cup of sugar. Beat the egg whites and sugar with a wire whisk or an electric or rotary beater until they thicken somewhat and foam.

    2. In another large bowl, beat the egg yolks until they thicken enough to drop backin the form of a ribbon when the beater is lifted out of the bowl.

    3. Pour the foamy egg whites and sugar into the beaten egg yolks and beat themtogether until they are thoroughly combined.

    4. Place the cold heavy cream and 2 tablespoons of sugar in the punch bowl and beat until the cream doubles in volume and is thick enough to hold its shape softly.

    5. Now, beating constantly, slowly pour the egg mixture into the punch bowl with the whipped cream.

    6. When thoroughly combined, slowly add the whiskey and rum and then the cold milk,beating all the while.

    7. By this time, the eggnog will have thickened somewhat; it will thicken even more as it chills.

    8. Sprinkle the top of the eggnog with grated lemon and orange peel and theground nutmeg and chill for at least 2 hours, or even overnight.

    		 
    		 
    Launch All Easy Recipes