Jaquie’s Egg Nog
For a special treat, try this homemade version from a St. Albert neighbour who was a nutritionist (so it’s probably good for you?).
Night Before
6 eggs, separated
3/4 cup sugar, divided
2 cups milk
2 cups heavy cream
1/2 cup brandy
2 tbsp. dark rum
nutmeg
In a large bowl, beat yolks until very thick and lemony. Beat in 1/2 cup sugar until dissolved. Beat in milk and cream. Stir in liquors.
Refrigerate 4 hours or overnight.
Just before serving, beat whites until stiff and gradually beat in 1/4 cup sugar. Fold into yolk mixture. Sprinkle lightly with
nutmeg.
Night Before
6 eggs, separated
3/4 cup sugar, divided
2 cups milk
2 cups heavy cream
1/2 cup brandy
2 tbsp. dark rum
nutmeg
In a large bowl, beat yolks until very thick and lemony. Beat in 1/2 cup sugar until dissolved. Beat in milk and cream. Stir in liquors.
Refrigerate 4 hours or overnight.
Just before serving, beat whites until stiff and gradually beat in 1/4 cup sugar. Fold into yolk mixture. Sprinkle lightly with
nutmeg.