Blanche Knopf's Eggnog-World's Best
- Ready In:
- 4hrs 30mins
- Ingredients:
- 9
- Yields:
-
4 oz. servings
- Serves:
- 24
ingredients
- 12 eggs, separated
- 354.88 ml powdered sugar
- 946.0 ml milk
- 737.08 g bottle cognac, bourbon or 737.08 g bottle rye whiskey
- 236.59 ml dark Jamaican rum
- 946.0 ml heavy cream, whipped
- 1 orange
- 1 lemon
- ground nutmeg
directions
- Combine the egg yolks and sugar and beat to the ribbon stage, which is to say until lemon colored and quite thick.
- Stir in the milk and spirits.
- Beat the egg whites until stiff and fold inches.
- Chill in the re frigerator four hours.
- Whip the cream and fold it into the eggnog.
- Meanwhile, carefully peel the orange, discarding the white pulp but reserving the extreme outer rind.
- Cut this rind into tiny, needle like strips.
- Grate the lemon rind.
- Stir both the orange and lemon rind into the eggnog .
- Grate fresh nutmeg on each serving! Enjoy!
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RECIPE SUBMITTED BY
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