12 egg whites
1/2 cup sugar
12 egg yolks
1 cup sugar
1/4 teaspoon salt
4 cup heavy cream, beaten
4 cup milk
4 cup bourbon
1 cup dark rum e.g., myers's rum
Beat whites stiff; beat in about 1/2 cup sugar.
Beat yolks until very light with about 1 cup sugar and the salt. Combine and stir until thoroughly blended. Add cream, then milk, then Bourbon. Beat well. Add rum. Store in a cold cellar for a week.
Serve with freshly-grated nutmeg. The egg nog should be ladled from the bottom of the bowl, and never stirred, in order to maintain its layered quality.
* Traditional layered eggnog with bourbon and dark rum -- This is the egg nog that was served at the Hopkins Neolithic Xmas Party, a party that some friends used to have every year. We now serve it for our Winter Solstice celebration. It's purported to come from the original "Fanny Farmer Cookbook." Yield: Serves 15-20, inebriates 6.
* An alternate method, preferred by some, is to make a creamy, non-layered egg nog by stirring gently every day.
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