Recipe#9937

Title: Eggnog 03

Newsgroups: rec.food.recipes 
 From: krull%vm96%cvm@vetmed.cvm.uiuc.edu (Dan Krull) 
 Subject: COLLECTION: Eggnog 
 Message-ID: krull%vm96%cvm.2.754949881@vetmed.cvm.uiuc.edu 
 Keywords: eggnog, recipes, drink 
 Organization: College of Veterinary Medicine, University of Illinois 
 Date: Fri, 3 Dec 1993 20:18:01 GMT 

Eggnog
 1 fresh egg
 1 tsp fine granulated sugar
 2 oz brandy, port, rum, sherry, bourbon, or rye
 8 oz milk
 Shake and strain into tall glasses.  Garnish with a sprinkle of nutmeg.
 Eggnog
 2 cups milk or half & half
 2 eggs
 2 tsp sugar
 dash vanilla
 nutmeg
 Mix milk, eggs and sugar in blender until frothy.  Flavor with vanilla and
 sprinkle with nutmeg.
 variations: replace 1 cup of milk or half & half with 1 cup whipping cream
             stir in 2 tbsp dissolved red hot (cinnamon) hearts/dots
 EGGNOG    
 [mlarson@david.wheaton.edu (Mimi Larson)]
 6-8 eggs
 1 cup granulated sugar
 2 cups whipping cream
 1 cup light rum
 1 cup brandy
 dash vanilla
 2 tbs. powdered sugar
 freshly ground nutmeg
 Separate egg whites and yokes.  Place yokes in large mixing bowl and whites
 in small mixing bowl.
 Beat yokes at medium speed, then gradually add granulated sugar.  Speed
 may be increased to bring to fluffy texture, mix thoroughly. Set aside.
 Clean and dry beaters and then beat whites until they form stiff peaks. 
 Set aside.
 Clean and dry beaters and beat whipping cream, adding the powdered sugar
 and vanilla.  When at a thick consistency, set aside.
 Place yokes and sugar mixture under beaters and bring back to frothy
 consistency.  Slowly add the cup of rum and cup of brandy (smaller portion
 of liquor may be used if desired).
 Fold in egg whites and whipping cream, do not beat more than necessary.
 Remove from bowl and pour into serving glasses.  Top with freshly ground
 nutmeg.  
 DANGER:  Do not serve more than two cups per person!