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6 Egg Yolk
1/4 Sugar
2 Milk
1/2 Light Rum
1/2 Bourbon
1 tsp. Vanilla Extract
1/4 tsp. Salt
1 Whipping Cream
6 Egg White
1/4 Sugar
dash Nutmeg
In a small mixer bowl beat egg yolks till blended. Gradually add
1/4 cup sugar, beating at high speed till thick and lemon colored.
Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly.
Whip cream. Wash beaters well. In a large mixer bowl beat egg
whites till soft peaks form. Gradually add remaining 1/4 cup
sugar, beating to stiff peaks. Fold yolk mixture and whipped
cream into egg whites. Serve immediately. Sprinkle nutmeg over
each serving. Note: For a nonalcoholic eggnog, prepare Eggnog as
above, except omit the bourbon and rum and increase the milk to
3 cups.
1/4 Sugar
2 Milk
1/2 Light Rum
1/2 Bourbon
1 tsp. Vanilla Extract
1/4 tsp. Salt
1 Whipping Cream
6 Egg White
1/4 Sugar
dash Nutmeg
In a small mixer bowl beat egg yolks till blended. Gradually add
1/4 cup sugar, beating at high speed till thick and lemon colored.
Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly.
Whip cream. Wash beaters well. In a large mixer bowl beat egg
whites till soft peaks form. Gradually add remaining 1/4 cup
sugar, beating to stiff peaks. Fold yolk mixture and whipped
cream into egg whites. Serve immediately. Sprinkle nutmeg over
each serving. Note: For a nonalcoholic eggnog, prepare Eggnog as
above, except omit the bourbon and rum and increase the milk to
3 cups.
