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A Southerner's Specialty Eggnog


12 egg, separated
1 cup sugar
3 pints half and half
1 teaspoon vanilla
1 tablespoon nutmeg
1/2 cup rum, cognac, brandy, or whisky

Whip yolks until yellow and thick. Add sugar gradually, blending as you go, until thick and well-blended (on high in the mixer). Add half-and-half little-by-little. Add vanilla, nutmeg and alcohol. Blend well. Beat whites of eggs until stiff peaks form. Add to yolk mixture. Strain into pitcher and serve.

NOTE:
You may increase the vanilla up to 1 tablespoon and the alcohol up to 1 cup, as desired.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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