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    Southern Egg Nog


    Source of Recipe


    Aunt Saunny

    Note: “It does not separate easily. Serve in tall
    glasses-for "holiday time," the traditional Southern Egg Nog to serve your most discriminating guests."

    5 large eggs
    6 tablespoons whisky or brandy and maybe a little more
    1/2 pint whipping cream
    5 tablespoons sugar, rounded

    The night before or hours before you wish to serve the Nog, separate the eggs. Beat yolks and add the whisky gradually, cover tightly and refrigerate. This will be a jelly-like mass. Refrigerate the whites also, covered.When ready to serve the Egg Nog remove egg whites from refrigerator to bring to room temperature. Whip cream until stiff peaks form and refrigerate. Now beat egg whites, adding sugar gradually, a tablespoon at a time. Continue to whip until meringue consistency. Quickly remove the whisky-yolk mixture from refrigerator and fold into whipped cream gently; stir no more than necessary. Now pour this mixture over whites and fold in. Yields: 4 to 6 servings
 

 

 

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