If Frosty is weaving, make a half batch.
For double batch: For single batch:
12 eggs 6 eggs
1½ cup sugar ¾ cup sugar
1 quart whiskey 1 pint whiskey (4 Roses)**
1 quart heavy cream 1 pint heavy cream
4 jiggers* brandy 2 jiggers* brandy
2 jiggers* rum 1 jigger* rum
1 quart milk 1 pint milk
Nutmeg, freshly ground
Separate whites from half of the eggs. In aseparate dish beat whites until stiff.
Beat all yolks and whites of remaining eggs in separate dish with 2/3 of the sugarspecified.
Add whiskey and cream. Mix well.
Add brandy, rum, milk and remaining sugar.
Fold in beaten egg whites.
Add freshly grated nutmeg as an optional garnish when serving.
*1 jigger =1 1/2 ounces =3 tablespoons
2 jiggers =3 ounces = 1/3 cup =6 tablespoons
**Note about choosing whiskey for eggnog.
If you are familiar with whiskeytastes, you will know that brands do differ. You might have a preference thatleads you to use a particular whiskey in your eggnog. Great.
The above recipe came to us from Nancy via her friends, the Pirkeys. While we do not drink Four Roseson the rocks, it works well in this eggnog recipe. Unfortunately,production of Four Roses Whiskey has been discontinued. (Four Roses Whiskeyis not the same as Four Roses Bourbon, a new product produced in Belgiumfor the European market, not available in the States.) Anyway, lots offolks do use Bourbon rather than whiskey. A high quality bourbon, such asJim Beam Black Label might work; do not opt for one of the sweeter bourbonstouted recently as top shelf. It’s cloying in an eggnog.
This recipe has been kitchen tested, not to mention tested by guests, friends, familyover the years.
Want to see an early ad with the original recipe, double click here onadvertising Four Roses.
See also eggnog muffins, sent me by another websiteauthor.
You can find the above recipes listed in the Home Cookin’ index. Tap on recipe index.
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