By Alison Pinto
Ingredients
6 eggs. separated
1/2 cup sugar
1/2 cup Jamaica rum
1 pint brandy, rye or bourbon
2 teaspoons vanilla nutmeg
3 cups thick cream
1 pint (approx 500 ml) milk
Method:
- Beat egg yolks well, adding sugar gradually.
- Add rum while beating, then brandy, rye or bourbon.
- Add vanilla and a pinch of nutmeg.
- Chill several hours, adding cream and milk from time to time and stirring. (The eggnog is ready)
- Beat egg whites until stiff.
- Fold half into chilled mixture .
- Add 3 tablespoons more sugar to remaining egg whites and beat until very stiff.
- Spread on top of eggnog and swirl.
- Sprinkle with nutmeg.
Non Veggies Index
