Aukiman
26th November 2007, 07:35 AM
This recipe is an annual thing for me ... and it packs a nice punch to boot - so get in the holiday spirit (no pun intended) and make this at home for the weekend ! :hithere:
* Please note that this eggnog is a potent alcoholic beverage. To lower the alcohol content use less proof alcohol or substitute a cup of milk for every cup of alcohol removed. *
http://www.radioaukiman.com/images/misc/eggnog.gif
Eggnog Recipe Instructions
You are doing things gently and slowly to preserve the eggnog's fluffiness. A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely.
Separate eggs into yolks and whites in separate bowls. I put the whites into the mixer and the yolks into another bowl.
Beat egg-yolks with 1/2 of sugar, set aside. (**** see note)
Beat egg-whites until stiff, then mix in other 1/2 of sugar.
Pour the yolks into the whites and mix together slowly.
Stir in white rum slowly
Stir in milk slowly
Stir in whiskey slowly
Stir in 1/2 of cream slowly
Whip rest (1/2) of cream and fold in carefully.
Serve chilled by ladling the eggnog into cups and sprinkle nutmeg on the top. ****For those of you a bit wary of raw eggs (like me), at step 2 gently boil the milk (from step 6) and then immediately pour into and beat through the yolks which will gently cook them. You will need to cool this mixture BEFORE moving on to step 3.
permalink : http://aukiman.blogspot.com/2009/12/best-alcoholic-eggnog.html
* Please note that this eggnog is a potent alcoholic beverage. To lower the alcohol content use less proof alcohol or substitute a cup of milk for every cup of alcohol removed. *
http://www.radioaukiman.com/images/misc/eggnog.gif
Eggnog Recipe Instructions
You are doing things gently and slowly to preserve the eggnog's fluffiness. A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely.
Separate eggs into yolks and whites in separate bowls. I put the whites into the mixer and the yolks into another bowl.
Beat egg-yolks with 1/2 of sugar, set aside. (**** see note)
Beat egg-whites until stiff, then mix in other 1/2 of sugar.
Pour the yolks into the whites and mix together slowly.
Stir in white rum slowly
Stir in milk slowly
Stir in whiskey slowly
Stir in 1/2 of cream slowly
Whip rest (1/2) of cream and fold in carefully.
Serve chilled by ladling the eggnog into cups and sprinkle nutmeg on the top. ****For those of you a bit wary of raw eggs (like me), at step 2 gently boil the milk (from step 6) and then immediately pour into and beat through the yolks which will gently cook them. You will need to cool this mixture BEFORE moving on to step 3.
permalink : http://aukiman.blogspot.com/2009/12/best-alcoholic-eggnog.html