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Dated:9/15/2005

Egg Nog

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Egg Nog

Separate 6 eggs. Beat the yolks until they are lemon color or lighter (the more beating the better). Beat in 1/2 cup sugar. Clean your beaters and, in a large bowl, beat the whites until they form stiff peaks. Beat in 1/2 Cup sugar. Fold the yolks into the whites. Gently stir in: 1 pt. heavy cream, 1 pt. milk, 1 pt bourbon, and 1 oz rum. It can be consumed immediately, although it mellows if you let it chill for a while, even overnight. This recipe can be easily doubled, in which case it will nicely fill up a large punch bowl.
Egg Nog, Dad’s
1 quart Egg Nog
1 quart Egg Nog Ice Cream 1 pint Meyer’s Dark Rum 1 pint inexpensive Brandy Allow ice cream to soften or liquify. Mix all ingredients and refrigerate.Serve with ground nutmeg sprinkle on top.