From: (Michael David Jones)
Date: 14 Nov 1993 00:40:44 GMT

My favorite is basically the recipe from "The Joy of Cooking":

Beat separately until light in color
  12 egg yolks
Beat in gradually 
  1 lb. confectioner's sugar
Add very slowly, beating constantly
  2 c. dark rum, brandy, bourbon, or rye
These liquors form the basis of the "nog", and you may choose one
variety or mix to taste; I prefer rum.

Let mixture stand covered for 1 hour to dispel the "eggy" taste.

Add, beating constantly,
  2 to 4 cups of liquor (chosen as above; I use rum)
  2 quarts whipping cream
  1 cup peach brandy, if desired (I've never added it)
Refrigerate covered for 3 hours.

Beat until stiff but not dry
  8 to 12 egg whites

Fold egg whites lightly into the other ingredients. Serve sprinkled
with fresh nutmeg and cinnamon to taste.

Yield is about 1 gallon.

This is a very rich, high-cholesterol, high-octane eggnog. If you use
4 cups of liquor in the second part, it will be *very* alcoholic; if
you only use 2 cups, it will still be pretty strong.


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