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Eggnog
12 egg yolks
1 lb. confectioner's sugar
2 c. dark rum, brandy, bourbon, or rye
2 to 4 cups of liquor (chosen as above; I use rum)
2 quarts whipping cream
1 cup peach brandy, optional
8 to 12 egg whites, beaten until stiff but not dry
Beat yolks separately until light in color. Beat sugar in gradually.
Add 2 cups liquor very slowly, beating constantly. 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),
cream and brandy. Refrigerate covered for 3 hours.
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.
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Egg Nog Recipe #02