This recipe for "Baltimore Eggnog" comes courtesy of House and Garden Magazine from the 1970's. It's made better if you are able to include fresh eggs from your own chickens, so I call it Chicken Lovers Eggnog.
This recipe serves 30, so cut down appropriately.
Ingredients:
- 1 dozen fresh eggs (from your own hens is even more special!)
- 1 pint brandy
- 1/2 pint light rum
- 1/2 pint peach brandy
- 3 pints milk
- 1 pint heavy cream
- 2 cups superfine sugar (this is sugar that is more fine than regular, but less than confectioners) If you can't find it, use what you can have on hand)
- Nutmeg (will be grated on top of eggnog)
Recipe:
- Beat the egg yolks and sugar together until they thickened.
- Set aside the egg white which you will whip just prior to serving.
- Slowly, add all the remaining ingredients to the egg yolk/sugar mixture. Refrigerate for at least 1 hour.
- When ready to serve, whip the egg whites until they are stiff (like meringue). Mix into the rest of the ingredients.
- Serve in punch glasses and top with grated nutmeg.
Happy Holidays to All From PlanterTomato!
Merry Christmas to you and yours Mark. I have enjoyed your posts this last year.
Posted by: Michaele | 12/24/2011 at 04:43 PM
Thank you so much for the kind words. Have a wonderful Christmas and a happy and healthy New Year.
-Mark
Posted by: H. Mark Delman | 12/25/2011 at 05:52 AM