Traditional Eggnog

  • 12 eggs, separated- use eggs from chickens you know personally if possible
  • 3/4 c honey
  • 1 pt whiskey
  • ¼ pt rum
  • 1 pt thin cream
  • 1 pt heavy cream, whipped
  • nutmeg, grated

Method:
Beat yolks until light. Gradually add honey (warm in ban marie if it is too solid). Continue to beat until thick and lemon colored. Add whiskey, rum and thin cream. Fold in the whipped cream and the stiffly beaten egg whites. Refrigerate until ready to serve. Serve with a sprinkling of nutmeg.

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