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Old 10-08-2006, 07:34 PM   #1
Senior Chef
Join Date: Sep 2006
Location: Outside of Memphis, TN
Posts: 339
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Egg Nog

The season rapidly approaches! I worked with a man who gave me his family recipe for Egg Nog. It's the real deal, including raw eggs so if you're squeamish about that skip this concoction. This nog is nothing if not potent!

18 large eggs
1-1/2 lbs. sugar
2 quarts milk
1 quart heavy cream
1/5th rye whiskey
1/2 pint brandy
1/2 pint light rum

Separate 18 eggs. Using a new 2 gallon plastic bucket and a wooden spoon (important! don't use a metal spoon!), mix egg yolks and sugar together until you have a creamy batter. Add the whiskey, brandy and rum and stir constantly to avoid curdling. Stir in the milk and cream until well blended. Use a blender to mix the egg whites to a froth. Add to mixture in bucket and fold under gently. Chill immediately. Makes 7 quarts.


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