The RECIPE

You all CRACKED ME UP with your comments about Santa and his hat. Just your comments in general. You know, I might find the comments so amusing because I've had quite a few punch cups full of eggnog. Hmm. The world will never know. I have to tell you, either way, that my kids didn't do Santa photos until last year, so this hasn't been an annual ritual for them. More of a novelty, really.

And the snow? Head over to Daryl's for instructions on how that works. Thanks, Daryl!

Now! It is time for the promised eggnog recipe!

I totally forgot to take pictures until I was half way through the process. Sorry. I was so excited. But what you see here is the egg yolks, beaten then whipped with the sugar. Then the likker and half & half were stirred in. See?


Now, the yellow stuff is covered and put into the freezer while we work with the egg whites and whipping cream. Egg whites take an incredibly long time to whip up to stiff peaks. Did you know that? Lookit:



(P.S. - I freeze my two mixing bowls a few hours before starting this process, to ensure everything stays really cold)

Once it reaches stiff peaks, I fold it into the yellow stuff (yes, I had to open the freezer and take the yellow stuff out - and uncover it). It looked all lumpy. Ew:


Then I whipped the whipping cream to stiff peaks. Took a long time. I wanted my eggnog and it just wasn't happening fast enough. I mean, I had the punch bowl waiting and everything:


The whipped cream was finally done:


And it was time to fold it into the lumpy mixture:


Then our fearless leader's husband grated some nutmeg and sprinkled it over the nog of egg - at light speed!


Cool, huh? Here's what it looked like all put together:



And here's the promised recipe! (I know you were waiting for it)

Plantation Eggnog (published about 40 years ago in some magazine)

9 eggs
1cup sugar
2 cups bourbon
1/2 cup cognac
2 cups light or table cream (I used half & half)
3 cups whipping cream
Grated nutmeg

Separate eggs, placing yolks in large bowl and whites in second large bowl.

Add sugar to egg yolks; beat until fluffy-thick. Stir in bourbon, cognac and light cream. Chill several hours or until very cold (I stuck it in the freezer while I whipped the whites).

Beat egg whites until they stand in firm peaks. Beat cream until stiff in a large bowl. Fold beaten egg whites, then whipped cream into egg yolk mixture; pour into a large punch bowl. Sprinkle with grated nutmeg.

See? Simple! Make some this Christmas for your family. Enjoy!

Until I write again ...

Flea