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  Recipe Home » Drinks » Hopkins Neolithic Egg Nog
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  Hopkins Neolithic Egg Nog
  Category: Drinks
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 284
Ingredients:
12 Egg whites
1/2 cup Sugar
12 Egg yolks
1 cup Sugar
1/4 tsp Salt
4 cup Heavy cream, beaten
4 cup Milk
4 cup Bourbon
1 cup Dark rum e.g., Myers's Rum
Instructions:
Beat whites stiff; beat in about 1/2 cup sugar.

Beat yolks until very light with about 1 cup sugar and the salt.
Combine and stir until thoroughly blended. Add cream, then milk, then
Bourbon. Beat well. Add rum. Store in a cold cellar for a week.

Serve with freshly-grated nutmeg. The egg nog should be ladled from
the bottom of the bowl, and never stirred, in order to maintain its
layered quality.

NOTES:

* Traditional layered eggnog with bourbon and dark rum -- This is
the egg nog that was served at the Hopkins Neolithic Xmas Party, a
party that some friends used to have every year. We now serve it for
our Winter Solstice celebration. It's purported to come from the
original "Fanny Farmer Cookbook." Yield: Serves 15-20, inebriates 6.

* An alternate method, preferred by some, is to make a creamy,
non-layered egg nog by stirring gently every day.

: Difficulty: easy.
: Time: 5-10 minutes preparation; 1 week aging.
: Precision: Approximate measurement OK.

: Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA
: {ucbvax,decvax}!mtxinu!ed
: "A man of quality is not threatened by a woman of equality."

: Copyright (C) 1986 USENET Community Trust
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