Eggnog Eccentricities | Virginia Living

Ingredients

• 7 eggs, separated
• 3/4 cup very fine sugar
• 1 pint whipping cream
• 2 cups whole milk
• 1 pint whisky or brandy
• 3 ounces rum
• grated nutmeg to garnish
• 12 eggs
• 2 cups granulated sugar
• 1 quart cognac
• 1 pint rum
• 4 quarts light cream
• 1 cup confectioner’s sugar
• Beat yolks thoroughly
• SLOWLY add 2 cups sugar and continue beating until creamy
• Slowly stir in cognac and rum, then add 3 quarts cream and about half the egg whites. Mix well.
• Beat remaining egg whites until frothy, gradually add confectioner’s sugar, and continue beating until mixture holds soft shiny points
• Stir in remaining cream and gently mix with egg yolk/cognac mixture
• 2 cups of sugar
• 1 1/2 pints of whiskey
• 1/4 pint of brandy
• 1 quart of milk
• 1 quart of heavy coffee cream
• well-beaten whites of eggs