Thick and Creamy Eggnog
A spirited, thick and creamy eggnog spiked with brandy and rum.
12 fresh egg yolks*
12 fresh egg whites*
2 1/4 cups granulated sugar
1 quart finest brandy
1 pint rum
1 gallon heavy cream
1 cup powdered sugar
- In a very large mixing bowl, beat the yolks until lemon colored. Add the sugar and beat until creamy. Add the brand, alternately with the rum, mixing well. Add 3/4 gallon of the heavy cream and stir to blend. Fold in 6 lightly beaten egg whites.
- Beat the remaining whites until very stiff, add the powdered sugar and the remaining heavy cream. Fold this mixture into the eggnog mixture.
- Refrigerate until ready to serve.
Makes 12 servings.
*Please exercise caution when using raw eggs in prepared food that is uncooked. We suggest using pasteurized egg products for this recipe.