Wednesday, December 23, 2009


12 eggs
2 cups granulated sugar
2 teaspoons of cinnamon
1 teaspoon of vanilla
1 teaspoon of nutmeg
1000ml heavy cream

2 cups of Drambuie
1 1/2 cups of dark rum

Separate the eggs and beat the whites until stiff. Keep the whites cold.
Beat the egg yolks in a large bowl placed over a boiling pot of water. Gradually beat in the sugar and spices.
Stir it thoroughly so the portion on the bottom of the bowl doesn't overcook. Stop stirring when the mixture coats the spoon or spatula. Test by dragging your finger across the spoon or spatula; if your finger leaves a clear path through the eggnog and the mixture doesn't run, it's ready. (This might take as long as 20 minutes. Keep the heat low and don't rush it, or you might scramble the eggs.)

Chill. Add Liqueurs and beat until smooth.

Whip cream until it has soft peaks, then fold into egg mixture. Fold in egg whites. Ensure it is all well combine. Pour into bottles seal and chill.


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