John Maloney

Egg Nog

Beverages
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Contributor
John Maloney
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Status
Published

Description

Separate the egg yolks from the whites. Beat the yolks thoroughly. Gradually add the granulated sugar and continue beating until creamy. Slowly stir in the rum and cognac.

In a separate bowl, beat half of the egg whites until frothy and stir into the mixture. Add the half-and-half and stir well.

Beat the remaining egg whites, gradually adding the confectioners' sugar, until the mixture holds soft, shiny points. Fold gently into the mixture.

Cover well and mellow in the refrigerator overnight. Just before serving, whip the whipping cream and fold it into the egg nog.

Source Note

Original page 27. Contributed by John Maloney.

Ingredients

Structured rows stay easy to scan and print.

  • 4 eggs
  • 2/3 cup granulated sugar
  • 1 1/3 cups rum
  • 1/3 pint cognac
  • 1 1/3 quarts half-and-half
  • 1/3 cup confectioners' sugar
  • 1/3 cup whipping cream

Directions

Ordered steps keep the recipe easy to follow.

  1. Separate the egg yolks from the whites. Beat the yolks thoroughly. Gradually add the granulated sugar and continue beating until creamy. Slowly stir in the rum and cognac.
  2. In a separate bowl, beat half of the egg whites until frothy and stir into the mixture. Add the half-and-half and stir well.
  3. Beat the remaining egg whites, gradually adding the confectioners' sugar, until the mixture holds soft, shiny points. Fold gently into the mixture.
  4. Cover well and mellow in the refrigerator overnight. Just before serving, whip the whipping cream and fold it into the egg nog.