We put a sign near the punch bowl -- "Nog Responsibly!"
Eggnog for a crowd
(with a nod to the Rombauers)
First, make sure you have a container that fits a gallon, with headroom, comfortably in your fridge.
12 eggs
separate, reserving 6-8 egg whites
beat yolks until light in color
beat in
1 lb 10X confectioners sugar
2 C dark Haitian rum, 8 or more years old
2 C dark Haitian rum, 8 or more years old
Let this mixture sit for an hour or more in the fridge to meld.
Add
2 qts cream (I use heavy cream, half and half works...ok...)
2 C rum -- really, just dump the rest of the fifth in.
1/4 C peach schnapps (yes, I like the stuff, but it makes a difference)
2 C rum -- really, just dump the rest of the fifth in.
1/4 C peach schnapps (yes, I like the stuff, but it makes a difference)
blend well, and stick it back in the fridge for at least 3-4 hours. Overnight is fine!
Beat
reserved egg whites until stiff, not dry
Stir eggnog mixture, then fold in whites
Serve immediately with fresh grated nutmeg on top of each glass -- or if you serve it later, cover tightly in the fridge, and stir -- don't *shake*, before serving. The egg whites will tend to separate to a frothy layer on the top. It will keep in the fridge, tightly covered, for a week. It's best made ahead a day or two.
Serves best by ladle rather than poured.
Please remind people how strong this is. It won't seem like it!
Yield about 1 gallon.
rate
email
print
link to this page
Comments: 1