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Hopkins Neolithic Eggnog

Author/Submitted by: Ed Gould mt Xinu, Berkeley, California, USA
Servings: 0
Categories: Alcoholic Beverages / Bourbon / Christmas / Holidays / Rum / Whisky

12    egg whites
1/2  cup  sugar
12    egg yolks
1  cup  sugar
1/4  teaspoon  salt
4 1/4  cups  heavy cream, beaten
4 1/4  cups  milk
4 1/4  cups  bourbon
1 1/16  cups  dark rum, Myers's Rum

1. Beat whites stiff; beat in 1/2 cup sugar. Beat yolks until very light with salt and 1 cup sugar. Combine and stir until thoroughly blended. Add cream, then milk, then Bourbon. Beat well. Add rum. Store in a cold cellar for a week.

2. Serve with freshly-grated nutmeg. The eggnog should be ladled from the bottom of the bowl, and never stirred, in order to maintain its layered quality. An alternate method, preferred by some, is to make a creamy, non-layered eggnog by stirring gently every day.

This is the eggnog that was served at the Hopkins Neolithic Xmas Party, a party that some friends used to have every year. We now serve it for our Winter Solstice celebration. It's purported to come from the original Fanny Farmer Cookbook.

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