Val Hoey
MA, (she·her·hers)
Calgary, Alberta
Holiday Recipe: Val's Wicked Eggnog
Enjoy!
Directions
Egg Yolk Rum Mixture
- You’ll need 12 egg yolks and 1 cup granulated sugar.
- Beat until lemony and thick, and slowly add 13 ounces of brandy, 26 ounces of rum (you can easily get away with one-half of this amount) and two cups of light cream.
- Beat to blend and chill overnight to allow the mixture to mellow.
Topper
- In a separate container, beat 12 egg whites until stiff.
- Beat in another large bowl 3 cups whipping cream, to which you have added Dr. Oetker’s whipping stabilizer (blue package), then fold in the egg whites.
- Put this mixture on top of the egg yolk rum mixture in a punch bowl.
- Sprinkle with grated nutmeg and place a sprig of holly on top.