Monday, December 12, 2011
I made egg nog for the first time last year and it was definitely an experiment worth repeating. The Scrap Exchange holiday party is this Friday, and the egg nog will be making a command performance. If you’re in the neighborhood, be sure to stop by.
For those of you who missed it last year, here’s the recipe. It’s not the easiest thing in the world—and is as far from healthy as you can get—but it is totally worth it.
Holiday Egg Nog (with thanks to Mrs. Lechter and Mom Karr)
10 eggs, separated
1-1/2 c. sugar + up to 1/2 cup additional sugar, to taste
2-1/4 cups brandy
1/4 cup dark rum
6 cups whole milk
2 cups low-fat (2%) milk
2 cups light cream
—BEAT egg yolks with 1 c. sugar until very light.
—BEAT egg whites until very stiff. BEAT in 1/2 c. sugar.
—Combine yolks and whites, and BEAT thoroughly.
—Add milk to eggs and BEAT thoroughly.
—Add cream and BEAT thoroughly.
—Taste for sweetness, add up to 1/2 cup additional sugar, if desired.
—Add brandy and BEAT thoroughly.
—Add rum and BEAT thoroughly.
—Ladle into containers making certain that froth is evenly distributed.
—Store in a cool place at least one week.
—Shake well periodically.