Egg Nog

My favorite is basically the recipe from "The Joy of Cooking":

Beat separately until light in color

Beat in gradually
Add very slowly, beating constantly Let mixture stand covered for 1 hour to dispel the "eggy" taste.

Add, beating constantly,

Refrigerate covered for 3 hours.

Beat until stiff but not dry

Fold egg whites lightly into the other ingredients. Serve sprinkled with fresh nutmeg and cinnamon to taste.

Yield is about 1 gallon.

This is a very rich, high-cholesterol, high-octane eggnog. If you use 4 cups of liquor in the second part, it will be *very* alcoholic; if you only use 2 cups, it will still be pretty strong.

Mike Jones | jonesm2@rpi.edu