Blanche Knopf's Eggnog-World's Best
Ready In: 4 hrs 30 mins
Serves: 24
Yields: 4 oz. servings
Ingredients
- 12 eggs, separated
- 1 1⁄2 cups powdered sugar
- 1 quart milk
- 1 (26 ounce) bottle cognac, bourbon or 1 (26 ounce) bottle rye whiskey
- 1 cup dark Jamaican rum
- 1 quart 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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