Lots of people really enjoy egg nog. They buy lots of it in the grocery stores in my area. If you’d like to try your hand at making it from scratch, here’s how you do it. This recipe, from page 85 of the Best of Bridge Holiday Classics cookbook, serves 24.
Courtesy of Best of Bridge Holiday Classics by The Best of Bridge 2014 © www.robertrose.ca Reprinted with publisher permission.
This is a best of bridge Christmas tradition.
Note: This recipe contains raw eggs. If the food safety of raw eggs is a concern for you, substitute pasteurized eggs in the shell.
- 12 egg yolks
- 1 cup sugar 250 ml
- 7⁄8 cup brandy (okay! use the whole cup) 210 ml
- 11⁄3 cups rye or rum 325 ml
- 2 cups half-and-half (10%) cream 500 ml
- 12 egg whites
- 3 cups heavy or whipping (35%) cream 750 ml
- nutmeg for garnish
In a large bowl, beat egg yolks and sugar together until lemon-colored and thick. Add brandy, rye and half-and-half. Blend well. Chill for several hours. Beat egg whites until stiff. Beat whipping cream in large bowl and fold in egg whites. Fold into egg yolk mixture. Pour into a large punch bowl. Sprinkle with grated nutmeg. Enjoy!
Do you have a favorite holiday beverage?
Be sure to check out my Best of Bridge Holiday Classics review!
- Series: The Best of Bridge
- Spiral-bound: 306 pages
- Publisher: Robert Rose; Spi edition (October 17, 2014)
- Language: English
- ISBN-10: 0778804879
- ISBN-13: 978-0778804871
- Cover price $29.95
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