Sunday, January 17, 2010


6 eggs separated (for best results, they should be separated by at least 2-3 feet)
3/4 C. Confectioner's Sugar
2 C. Cream
2 C. Milk
2 C. Liquor (1½ C. whiskey / ½ C. dark rum--adjust to personal preferences and availability)
3/4 tsp. Vanilla
Nutmeg for garnish
Beat egg yolks until creamy. Add sugar and beat until smooth, scraping bowl occasionally. Gradually (in a thin stream) add cream, then milk, then liquor, then vanilla, beating constantly. Refrigerate for 2-3 hours.
Beat egg whites until stiff but not dry. Gently fold beaten whites into eggnog mixture. Top with grated nutmeg if desired. Made this with fresh eggs, raw milk, raw cream, dark rum and Wasmund's single malt whiskey. Pretty damn fine beverage, it was.

1 comment:

Madeline said...

Separated eggs? Yuk yuk yuk. I don't think I've heard you make that particular joke before.

Oh wait.