Val Hoey

Val Hoey

MA, (she·her·hers)

Calgary, Alberta

Holiday Recipe: Val's Wicked Eggnog

Enjoy!

 

Directions

Egg Yolk Rum Mixture

  1. You’ll need 12 egg yolks and 1 cup granulated sugar.
  2. 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.
  3. Beat to blend and chill overnight to allow the mixture to mellow.

 

Topper

  1. In a separate container, beat 12 egg whites until stiff.
  2. 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. 
  3. Put this mixture on top of the egg yolk rum mixture in a punch bowl. 
  4. Sprinkle with grated nutmeg and place a sprig of holly on top.