Eggnoggin
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
12
Egg Yolks1 cup
Fine Granulated SugarDirections:
1
Beat the egg yolks until they are light and gradually beat in the sugar until the mixture is thick and light-colored
2
Turn the mixture into a chilled punch bowl set in crushed ice
3
Stir in slowly the bourbon, Cognac, heavy white rum, and the apricot liqueur
4
Blend in the milk and heavy cream, whipped just to a froth, and fold in the egg whites, stiffly beaten
5
Sprinkle the punch with orange-flower water
6
Serve in 4-ounce glass noggins (small cups) and sprinkle each serving with powdered zest of orange
7
Beat the egg yolks until they are light and gradually beat in the sugar until the mixture is thick and light-colored
8
Turn the mixture into a chilled punch bowl set in crushed ice
9
Stir in slowly the bourbon, Cognac, heavy white rum, and the apricot liqueur
10
Blend in the milk and heavy cream, whipped just to a froth, and fold in the egg whites, stiffly beaten
11
Sprinkle the punch with orange-flower water
12
Serve in 4-ounce glass noggins (small cups) and sprinkle each serving with powdered zest of orange