Here\u2019s a recipe for traditional \u2013 real eggs and cream \u2013 eggnog.<\/strong><\/h2>\nEnjoy! Cheers!<\/strong><\/h2>\n <\/p>\n
![\"\"](\"https:\/\/www.bygeorgejournal.ca\/wp-content\/uploads\/2021\/12\/eggnog2-254x300.jpg\")
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Ingredients<\/em><\/strong><\/h3>\n12 eggs, separated
\n6 cups milk
\n2 cups heavy\/ thickened cream
\n2 cups bourbon
\n1+ 1\/2 cups sugar
\n3\/4 cup brandy
\n2 teaspoons ground nutmeg<\/p>\n
Directions<\/em><\/strong><\/h3>\n\n- In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).<\/li>\n
- Very slowly, add in the bourbon and brandy \u2013 just a little at a time.<\/li>\n
- When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you\u2019re making the eggnog).<\/li>\n
- 30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.<\/li>\n
- Stir in 1+ 1\/2 teaspoons ground nutmeg.<\/li>\n
- In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.<\/li>\n
- In yet another bowl, beat the egg whites until stiff peaks form.<\/li>\n
- Gently fold the egg white mixture into the egg yolk mixture.<\/li>\n
- Gently fold the cream into the egg mixture.<\/li>\n
- After ladling into cups, garnish with the remainder of the ground nutmeg.<\/li>\n
- Serves: 8<\/li>\n<\/ul>\n
<\/p>\n
You’ll be interested to read…\u00a0<\/strong><\/em>Eggnog has a rather rich history<\/strong><\/a><\/p>\n <\/p>\n
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<\/p>\n
Ingredients<\/em><\/strong><\/h3>\n12 eggs, separated
\n6 cups milk
\n2 cups heavy\/ thickened cream
\n2 cups bourbon
\n1+ 1\/2 cups sugar
\n3\/4 cup brandy
\n2 teaspoons ground nutmeg<\/p>\n
Directions<\/em><\/strong><\/h3>\n\n- In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).<\/li>\n
- Very slowly, add in the bourbon and brandy \u2013 just a little at a time.<\/li>\n
- When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you\u2019re making the eggnog).<\/li>\n
- 30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.<\/li>\n
- Stir in 1+ 1\/2 teaspoons ground nutmeg.<\/li>\n
- In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.<\/li>\n
- In yet another bowl, beat the egg whites until stiff peaks form.<\/li>\n
- Gently fold the egg white mixture into the egg yolk mixture.<\/li>\n
- Gently fold the cream into the egg mixture.<\/li>\n
- After ladling into cups, garnish with the remainder of the ground nutmeg.<\/li>\n
- Serves: 8<\/li>\n<\/ul>\n
<\/p>\n
You’ll be interested to read…\u00a0<\/strong><\/em>Eggnog has a rather rich history<\/strong><\/a><\/p>\n <\/p>\n
\n6 cups milk
\n2 cups heavy\/ thickened cream
\n2 cups bourbon
\n1+ 1\/2 cups sugar
\n3\/4 cup brandy
\n2 teaspoons ground nutmeg<\/p>\n
- \n
- In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).<\/li>\n
- Very slowly, add in the bourbon and brandy \u2013 just a little at a time.<\/li>\n
- When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you\u2019re making the eggnog).<\/li>\n
- 30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.<\/li>\n
- Stir in 1+ 1\/2 teaspoons ground nutmeg.<\/li>\n
- In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.<\/li>\n
- In yet another bowl, beat the egg whites until stiff peaks form.<\/li>\n
- Gently fold the egg white mixture into the egg yolk mixture.<\/li>\n
- Gently fold the cream into the egg mixture.<\/li>\n
- After ladling into cups, garnish with the remainder of the ground nutmeg.<\/li>\n
- Serves: 8<\/li>\n<\/ul>\n
<\/p>\n
You’ll be interested to read…\u00a0<\/strong><\/em>Eggnog has a rather rich history<\/strong><\/a><\/p>\n
<\/p>\n