Hopkins Neolithic Egg Nog | | Ingredients: | 12 egg whites
100 g sugar
12 egg yolks
200 g sugar
1 ml salt
1 l heavy cream, beaten
1 l milk
1 l B | | Instructions: | 1. Beat whites stiff; beat in 100 g sugar.
2. Beat yolks until very light with 200 g sugar, and salt.
3. Combine and stir until thoroughly blended.
4. Add cream, then milk, then Bourbon.
5. Beat well.
6. Add rum.
7. Store in a cold cellar for | | Servings: | 1 | | Difficulty: | Simple | | Strength: | Regular | | Glass Type: | Any | | Occasion: | Christmas |
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