EGGNOGThis eggnog’s rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.Serves 26INGREDIENTS12 eggs, separated1 1/2 cups superfine sugar1 quart whole milk1 1/2 quarts heavy cream3 cups bourbon1/2 cup dark rum2 cups cognacFreshly grated nutmeg DIRECTIONS1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.2. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.
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Making Grown Men Cry Since 1992
Thursday: Christmas Eve is the one day a year when office drinking is A-OK. Let Martha Stewart be your accomplice with an eggnog recipe that serves 26 co-workers and administers three kinds of hooch (and a dozen eggs).