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