Recipe#9936

Title: Eggnog 02

Newsgroups: rec.food.recipes 
 From: jonesm2@rpi.edu (Michael David Jones) 
 Subject: Eggnog 
 Message-ID: <2c3uqc$rc5@usenet.rpi.edu> 
 Date: 14 Nov 1993 00:40:44 GMT 

Beat separately until light in color
   12 egg yolks
 Beat in gradually 
   1 lb. confectioner's sugar
 Add very slowly, beating constantly
   2 c. dark rum, brandy, bourbon, or rye
 These liquors form the basis of the "nog", and you may choose one
 variety or mix to taste; I prefer rum.
 Let mixture stand covered for 1 hour to dispel the "eggy" taste.
 Add, beating constantly,
   2 to 4 cups of liquor (chosen as above; I use rum)
   2 quarts whipping cream
   1 cup peach brandy, if desired (I've never added it)
 Refrigerate covered for 3 hours.
 Beat until stiff but not dry
   8 to 12 egg whites
 Fold egg whites lightly into the other ingredients. Serve sprinkled
 with fresh nutmeg and cinnamon to taste.
 Yield is about 1 gallon.
 This is a very rich, high-cholesterol, high-octane eggnog. If you use
 4 cups of liquor in the second part, it will be *very* alcoholic; if
 you only use 2 cups, it will still be pretty strong.