On Wed, 01 Dec 2010, Albion wrote:
>Anybody got a good recipe (for Egg nog)?

        I've had egg nog made with rye and with bourbon and also with
half whisky, quarter brandy and quarter dark rum.  I've never had egg nog
made with scotch but I prefer to drink my scotch with a little water.

        Nonalcoholic egg nog is available canned and in the grocery milk
case but probably not in Cyprus.  My preference is for a lighter egg nog
with equal parts grocery egg nog and skim milk with a shot of brandy and
a teaspoon of dark rum, but when invited out I'll drink whatever I'm
offered.

        These are from Maryland's Way, the Hammond-Harwood House Cook
Book, Annapolis, 1964.

Egg nog - Tom
Printer version of this recipe 

(1) Milk egg nog - 
8 egg yolks beaten thoroughly, 
2 quarts milk, 
1/3 cup granulated white sugar, 
3/4 pint Jamaica rum, 
1 1/4 pints bourbon. 
Beat the egg whites until stiff and float on top, 
sprinkle with ground nutmeg.
Do not use cream.

(2) Howard County egg nog - 
6 egg yokes, 
quart of brandy or peach brandy,
half cup or less of sugar, 
quart of thin cream, 
ground nutmeg. 
Beat yokes and sugar together and 
add brandy little by little beating all the time, 
beat the egg whites very stiff add 2/3 to the yokes 
add cream and flavor with nutmeg and 
float the rest of the egg whites on top.

From: Thomas N Rightmyer
Subject: Re: [Anglican] Egg nog
Date: Wed, 01 Dec 2010