12-19-2010, 07:38 PM
who likes real home-made eggnog? i love the stuff, Southern style~~
Traditional Eggnog Ingredients
12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ 1⁄2 cups sugar
3⁄4 cup brandy
2 teaspoons ground nutmeg
Traditional Eggnog Directions
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge.
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture. guests? what guests?
Stir in 1+ 1⁄2 teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.
![[Image: eggnog.jpg]](http://www.rachaelray.com/images/recipe/eggnog.jpg)
Traditional Eggnog Ingredients
12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ 1⁄2 cups sugar
3⁄4 cup brandy
2 teaspoons ground nutmeg
Traditional Eggnog Directions
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge.
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture. guests? what guests?
Stir in 1+ 1⁄2 teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.