December 10, 2010


'Tis the Season Eggnog

12 eggs, separated
8 cups half and half cream
1½ cups sugar
2 cups bourbon
¾ cup brandy
1 teaspoons ground nutmeg

In a large bowl and using a mixer, beat the egg yolks together with sugar until the mixture is about the color of butter.
Very slowly, add in the bourbon and brandy - just a little at a time.
Cool this mixture in the fridge.

Thirty minutes before Charles and Camilla arrive, whip the cream until stiff, and then gently fold into into the chilled yolk mixture. In yet another bowl, beat the egg whites until stiff peaks form.Gently fold the egg white mixture into the cream and yolk mixture. Pour the eggnog into a large punch bowl and sprinkle it with ground nutmeg. Stand back, Camilla is fond of eggnog.

After the fracas yesterday we can hardly expect Charles and Camilla to be up for tossing pizza tonight, but she just texted me, and they will be here later this afternoon. I think we'll make this potent eggnog concoction and work on some Christmas crafts. (If you want a PDF of the gift tags, email me!)

"This recipe is certainly silly. It says to separate the eggs, but it doesn't say how far to separate them."
Gracie Allen