Tommy Honey’s Eggnog Recipe
As Mark Twain said: too much of anything is bad, but too much whisky is just enough...
- 12 egg yolks
- 450gms sugar
- 2 cups dark rum, brandy, bourgon, or rye
- 2 litres cream
- 1 cup peach brandy (optional)
- 8 - 12 egg whites
- freshly grated nutmeg
Beat 12 egg yolks until light in colour.
Gradually beat in 450 gms sugar. Very slowly add 2 cups dark rum, brandy, bourbon or rye. These liquors can each form the basic ingredient of the nog or may be combined to taste. Let the mixture stand covered for an hour to dispel the ‘eggy’ taste.
Beating constantly, add 2 to 4 cups of the chosen liquor, 2 litres cream and 1 cup peach brandy (optional).
Cover and refrigerate for three hours.
Beat 8 to 12 egg whites until stiff but not dry. Fold them lightly into the other ingredients.
Sprinkle with freshly grated nutmeg and serve.