Brandy eggnog

Another recommendation from Frostywatch the weaving, Frosty doesn’t drive; so, he can consume this stuff without concern. You, on the other hand, should be cautious when it comes to holidays and eggnog consumption.

Eggnog

6 large eggs, separated
1 3/4 cups confectioners’ sugar
1 1/2 cups brandy, or to taste
4 cups heavy cream
1/2 teaspoon vanilla extract
Pinch salt
Freshly grated nutmeg for garnish.

1. Place the egg whites in a container and refrigerate, tightly covered. With a mixer or a whisk, beat the egg yolks until light and creamy. Gradually add the confectioners’ sugar, beating until the mixture is smooth. Continue beating while slowly adding 1 cup of the brandy. When the liquor is incorporated, cover the mixture and refrigerate 1 hour.

2. Remove the egg yolks from the refrigerator. While beating or whisking constantly, slowly add the cream and remaining brandy to taste. Beat in the vanilla. Cover the mixture and refrigerate at least 3 hours.

3. Beat the egg whites with a pinch of salt until stiff but not dry. Fold the egg whites into the yolk-and-cream mixture. Serve in chilled glasses with a dusting of nutmeg.

Yield: 12 servings.

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