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**replicaypu** · 12-17-2008, 07:59 AM

I've posted this before but it bears repeating:

Eggnog in quantity (from an old Joy of Cooking)

Seperate 12 eggs. Place the whites aside in the fridge in a glass bowl.

Beat the yolks until they turn a light yellow. Slowly beat in 1 lb of icing sugar. Now gradually mix in 2 cups of dark rum.

Set aside for one hour to dispel the egginess.

Now beat in slowly 2 quarts of whipping cream. Mix in 2 more cups of rum (you can add as much as 2 more if you like it really stiff). Cover and leave in the fridge for at least 3 hours.

Beat the egg whites until they form stiff peaks. Remove the yolk/sugar/rum/cream mix from the fridge and give it another quick mix, then fold in the whites.

Serve with nutmeg sprinkled on top. This recipe kicks the ass of any store-bought eggnog you've ever tried. Also, if there are leftovers it is just as tasty the next day - be sure to keep it refrigerated, just keeping portions out in the nog bowl for people to dip into.

12-17-2008, 07:59 AM	#11
replicaypu Join Date Oct 2005 Posts 432 Senior Member	I've posted this before but it bears repeating: Eggnog in quantity (from an old Joy of Cooking) Seperate 12 eggs. Place the whites aside in the fridge in a glass bowl. Beat the yolks until they turn a light yellow. Slowly beat in 1 lb of icing sugar. Now gradually mix in 2 cups of dark rum. Set aside for one hour to dispel the egginess. Now beat in slowly 2 quarts of whipping cream. Mix in 2 more cups of rum (you can add as much as 2 more if you like it really stiff). Cover and leave in the fridge for at least 3 hours. Beat the egg whites until they form stiff peaks. Remove the yolk/sugar/rum/cream mix from the fridge and give it another quick mix, then fold in the whites. Serve with nutmeg sprinkled on top. This recipe kicks the ass of any store-bought eggnog you've ever tried. Also, if there are leftovers it is just as tasty the next day - be sure to keep it refrigerated, just keeping portions out in the nog bowl for people to dip into.
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