Has anyone ever made eggnog?

I've made Egg Nog from the 1975 Joy of Cooking

None of the online versions of Joy of Cooking mention the optional 1 cup peach brandy that we love.


* Exported from MasterCook *

Egg Nog - Joy of Cooking 1975

Recipe By :Irma S. Rombauer and Marion Rombauer Becker
Serving Size : 48 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

12 each egg yolks
8 each egg whites -- 8-12
1 pound confectioner's sugar
2 cups dark rum, brandy, bourbon or rye -- *see note
2 cups liquor chosen above
2 quarts whipping cream
1 cup peach brandy -- optional
nutmeg -- freshly grated

Beat egg yolks until light in color

Beat in gradually, confectioners' sugar

Add very slowly, beating constantly 2 cups liquor. *These liquors may each form the basic ingredient of the nog or may be combined to taste. Let mixture stand covered for 1 hour to dispel the "eggy" taste.

Add, beating constantly 2-4 cups of chosen liquor, whipping cream and peach brandy (I think this adds a lot to the nog.) Refrigerate covered for 3 hours.

Beat 8-12 egg whites until stiff but not dry. Fold them lightly into the other ingredients.

Serve the eggnog sprinkled with freshly grated nutmeg.

Source:
"Joy of Cooking"
Copyright:
"1975"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 191 Calories; 16g Fat (73.8% calories from fat); 2g Protein; 11g Carbohydrate; 0g Dietary Fiber; 108mg Cholesterol; 26mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.

NOTES : A rich and extravagant version that is correspondingly good. Some people like to add a little more spirit to the following recipes, remembering Mark Twain's observation that "too much of anything is bad, but too much whisky is just enough".

 
This does sound really good. A question

for the second "chosen liquor" do they offer a guide?

I love slipping peach brandy into the punch bowl. It definitely adds a wonderful taste to things.

 
And of course I will never forget the dorm Christmas party

when someone thought that store-bought eggnog (blech!!!)and 151 Rum were a good combination.

Many were sick.

 
No. I've always used more of what I used in the previous step.

I believe I used 1/2 cup dark rum and 1-1/2 cup brandy for the first step then 1 cup dark rum and 3 cups brandy for the second step. I always added the higher amount.

This is a very thick egg nog.

 
Ah, Richard, the things college kids will try when on a shoestring budget. Not an alcohol tale, but

I remember making a mug of coffee for myself by mixing a teaspoon or so of instant Taster's Choice in a cup of hot tap water! (We weren't allowed to have hot pots in our dorm rooms.) Oh, double blech! Today I grind my own $20-per-pound Columbian Supremo beans!

 
I used to make this recipe too--every year--when I was less aware of the dangers of serving

something so deceptively high in alcohol! The guests would devour it and we were lucky everyone got home safe.

 
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