JDN’s Eggnog

This recipe comes from my husband’s grandfather. We served it at our restaurant 30 years ago! It is rich and as David says ‘an artery clogger’. I remember it as delicious and potent!

12 eggs, separated
2 quarts of heavy cream
1 quart rum of your choice, Mt. Gay or
1 pint of peach brandy
1 # sugar
fresh nutmeg, optional

Separate eggs, whisk whites to soft peak. Whisk egg yolks to mix.
Put cream in bowl, add sugar and dissolve, add rum and peach brandy and stir in whisked egg yolks. Fold in egg whites. And serve. I think we grated fresh nutmeg over each serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s