|Posted on December 24, 2010 at 1:29 AM|
Christmas Egg Nog
Equipment: a blender, a medium-size mixing bowl, a rotary mixer, and a freezer-safe jug
Four eggs, separated
One cup of heavy cream, whipped until stiff
One half-cup of powdered sugar
One cup of milk
One half-teaspoon of nutmeg
Two tablespoons of rum extract
One teaspoon of vanilla
Two jiggers of brandy
Whip the egg-whites until stiff, incorporating the powdered sugar into them as you beat.
Pour the milk into the blender, together with the four egg-yolks and mix them.
With a spatula, slip the beaten egg-whites into the blender. Do the same with the cream.
Add the nutmeg and blend for a minute.
Pour this mixture into a freezer-safe jug and store in your freezer until very cold.
Serve the egg nog in festive glasses. Distribute the foam on top of each, and sprinkle with nutmeg. Adding additional whipped cream on top, or stiffening the drink with more liquor, is optional.
Makes 1.25 litres.
Copyright M-J de Mesterton, 2007