In honor of the Christmas/Congratulations new doctors/Goodbye party we threw last night, here is a spectacular eggnog recipe. Don't worry about the raw eggs, they cook in the alcohol when you let it sit in the basement for two days. (No, really) No one's ever died from this that I've ever heard of, at least. And it's worth it. The recipe comes from Dad's college roommate, Spoon. Note: it takes 48 hours, so plan ahead. Feeds a big crowd.
Ingredients:
1/2-3/4 lb confectioners sugar
12 eggs, separated
1/2 pt heavy cream
1pt light cream
1/2 gal whole milk (or maybe more)
1 qt bourbon
1/2 pt brandy
1/2 pt dark rum
2-3 T vanilla (the real stuff, please)
Nutmeg
Beat the confectioners sugar (I always use the low end) and egg yolks. Add the booze and vanilla. In a separate bowl, beat the egg whites until thick but not to peaks and gently blend in to the booze/sugar mixture. Add both creams. Cover with saran wrap and store in a cool, dark place (not the fridge) for 48 hours. Periodically beat the brown crust back in as it's curing. When ready to serve, add the milk (add more than .5 gal if it's too strong for your taste. Wuss.) and twice as much nutmeg as you think you need. Drink and be merry.
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