Eggnog
INGREDIENTS
16
oz (480 ml)
brandy or rum
6
cup (1500 ml)
cream
12
eggs
1
cup (250 ml)
granulated sugar
1
nutmeg
1/2
tsp (0 ml)
salt
2 1/2
cup (630 ml)
whipped heavy cream
DIRECTIONS
- Separate eggs and beat yolks until light colour.
- Slowly add spirits while beating at low speed.
- Chill for 3 hours.
- Add salt to egg whites, beat to peaks. Whip cream until stiff.
- Fold whipped cream and whipped heavy cream into yolk mixture, then fold in the beaten egg whites.
- Chill for one hour.
- Serve with nutmeg sprinkled on top.
