Florence Rae's Eggnog Featured

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Authors: what Andy ate

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For me, eggnog is a New Year’s Eve tradition.  This year I tried a different recipe than my usualbut my grandmother’s simple and elegant recipe is a classic, which I always come back to.

Here’s the recipe*:

“Beat the yolks of 3 eggs until light and fluffy. Add 1/4 cup plus a finch of sugar. Continue beating until thick and pale. Stir in 1 cup milk and about 500 mL of rum. Chill at least 3 hours.

Pour into a punch bowl and fold in 1 cup whipped cream. Chill for 1 hour. 

Serve with grated nutmeg.

Dont forget our next day trick: Beat the 3 leftover egg whites and fold in to the leftover eggnog “

Let me know in the comments if you try it. It’s great for any winter celebration or to take away the post-holiday blues.

*Note: If you are nervous about using raw eggs I pasteurized eggs are available in many supermarkets. Very fresh local eggs from the farmer’s market are also a good choice or you can pasteurize them yourself.

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