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EGGNOG | |
6 egg yolks 1/4 c. sugar 2 c. milk 1/2 c. light rum 1/2 c. bourbon 1 tsp. vanilla 1/4 tsp. salt 1 c. whipping cream 6 egg whites 1/4 c. sugar Ground nutmeg In a small mixer bowl beat egg yolks until blended. Gradually add 1/4 cup sugar, beating at high speed until thick and lemon colored. Stir in milk; stir in rum, bourbon, vanilla and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Makes about 15 (4 oz.) servings. NOTE: For a non-alcoholic eggnog, prepare Eggnog as above, except omit the rum and bourbon and increase the milk to 3 cups. |
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