Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Knock-your-socks-off Egg -the cream and fold it into
-Nog (Phil Thwing) -the nog.
Make this a week or even Put the egg nog in a cool
-two before you need it! -place (the garage, the
18 ea Eggs -fridge) and stir
18 T Sugar About once a day. A crust
1 ea Pt white rum -will form on the top which
1 qt Whiskey -needs to be
1 ea Pt whipping cream Stirred in. The nog will
Separate eggs. Beat the -get better and better with
-yolks with the sugar until -time, and will
-smooth. Then Keep for weeks. It will be
Beat in the whiskey VERY -quite harsh for 4-5 days,
-slowly (this is the -but after that
-important step, as Will be smooth as silk.
The whiskey is "cooking" Notice that there are no
-the eggs; it should take -spices. It really doesn't
-30 minutes or -need them, but
More to get all the whiskey You can sprinkle a little
-in). The liquor may be -nutmeg/cloves/cinnamon on
-added faster -top as you serve
As you proceed. After the It, if you like.
-whiskey, add the rum. Beat ****************************
-the egg -***************************
Whites until stiff, and -*********
-then fold the yolk mixture Miss Norma's Eggnog (Diane
-_slowly_ into -Duane)
The whites. Finally whip

----------------THIS RECIPE WAS GIVEN ME BY---------------------
1 ea Dozen eggs 1 lg Bottle Myers Planters'
1 lb Powdered sugar (no, -Punch Rum (or other Extra
-*seriously*) -Dark rum)

Nutmeg and allspice to taste (no more than 1 tsp nutmeg) 2-3 quarts
milk/cream mix (as rich or as lean as you like) 1 small bottle peach
or apricot brandy (optional) Separate the eggs. Beat the sugar and
the egg yolks well together. Add half the bottle of Myer's rum and
about half the nutmeg you intend to use, cover and refrigerate for at
least 4 hours, or preferably overnight. After refrigerating, add the
rest of the rum, the milk-cream mix, and the apricot/peach brandy (if
desired). (Also if desired, whip the egg whites and fold into the
finished mixture. But in my opinion this makes it *too* bloody thick.
To each his/her own.) Add the rest of the nutmeg and serve.
****************************************************************
Brandy Eggnog Favorite (Petra Hatcher) 9 eggs, separated 6 Tbsp sugar
1 qt milk 3/4 fifth of brandy 1 1/2 oz rum 1 qt cream Nutmeg In a lg
bowl, Beat egg yolks. Combine with sugar, beating constantly. Beat
in milk, brandy, and rum. Gradually stir in cream. Beat egg whites
until stiff; fold in. Chill in a punch bowl. Sprinkle with nutmeg
before serving. 15-20 punch cups
**************************************************************** From
Valerie Whittle: 1 egg 2 tsp sugar 1 c chilled rich milk 1/4 tsp
vanilla or other flavoring (brandy or rum) (optional) Nutmeg Beat
together egg and sugar. Beat in milk and vanilla. Serve cold.
Sprinkle with nutmeg.

Submitted By MARGE CLARK On 11-18-94

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