eggnog
While on our honeymoon, we found a cookbook in New Orleans (pre-Katrina), called River Road Recipes. And one of those recipes was for homemade eggnog. Ever wonder how eggnog can be safe with raw eggs? Sugar. And, in this case, a lot of alcohol! And time to ferment -- be careful, it's takes a week for it to reach culmination.
prep time
cook time
method
Refrigerate/Freeze
yield
12 serving(s)
Ingredients
- 4 eggs, separated
- 3/4 pint brandy
- 6 tablespoons rum
- 1 quart cream
- 3/4 cup sugar
- nutmeg, ground
How To Make eggnog
-
Step 1Beat egg yolks. Add brandy and rum gradually (1 tbsp at a time), while beating constantly. Add 1 pint of unwhipped cream and the well-beaten egg whites. Continue beating and add sugar and another pint of unwhipped cream. Sprinkle with nutmeg to taste. Allow to ferment for one week. Shake in bottle before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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