Dec. 31st, 2006 08:29 am
[personal profile] mort
(For those that were there on Friday, we made a 1/2 batch)

12 eggs
1 pound sugar
1 tsp vanilla
1 quart heavy cream

Separate the eggs. Beat the egg whites until stiff peaks. In a 2nd bowl, beat the sugar with the yolks until yellow and ribbony and quickly stir in vanilla. Fold egg yolk mixture into the egg whites. Beat the cream until stiff and fold into sugar egg mixture. Gently fold in the desired amount of rum (up to a full 750 works) and season the top with cinnamon and nutmeg. Ladle into cups and serve with spoons. If the egg whites and cream were stiff enough, you shouldn't be able to pour this, but rather need to scoop it.

Leftovers make excellent French Toast.

Date: 2006-12-31 07:12 pm (UTC)
From: [identity profile]
I didn't even hear you were all in town until after I picked up elsie. I hear the eggnogg was damn good though. Catch you some other time I hope.

Date: 2006-12-31 07:14 pm (UTC)
From: [identity profile]
Yeah it was sort of a stealth visit this time around. The eggnog came out pretty good. This recipe has totally ruined me for any other eggnog unfortunately....

Date: 2007-01-01 11:50 pm (UTC)
lcohen: (Default)
From: [personal profile] lcohen
the eggnog was delicious! and i'm so glad i got to see y'all!

I'll see your egg nog...

Date: 2007-01-02 02:21 am (UTC)
From: [identity profile]
...and raise you an egg nog with unusual ingredients. I've tried this recipe and it's actually quite flavorful.

Stash Festive Egg Nog
6 Stash Darjeeling or English Breakfast tea bags
2 eggs
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 quart milk
1/2 pint whipping cream
Ground nutmeg
Brew Stash tea bags in 1 cup (8 oz.) boiling water. Steep for 5 minutes. Remove tea bags. Cool tea. Add beaten eggs, condensed milk, vanilla, salt, tea, milk and mix well. Serve in mugs. Top each mug with whipping cream and ground nutmeg.
Makes 8 servings.



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