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-> [Beverages, Christmas, Cocktails, Frozen, Puree] -> [Hopkins Neolithic Egg Nog Recipe] |
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Hopkins Neolithic Egg Nog
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| Artist: |
_ |
| Categories: |
Beverages, Christmas, Cocktails, Frozen, Puree |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| liter | Bourbon | | 1
| liter | Heavy Cream | | 12
| | Egg White | | 12
| | Egg Yolk | | 1
| liter | Milk | | 25
| | Dark Rum | | 1
| ml | Salt | | 10
| | Sugar | | 20
| | Sugar |
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Procedures:
| 1 | Beat whites stiff; beat in 100 g sugar. | | 2 | Beat yolks until light with 200g sugar and salt. | | 3 | Combine and stir until blended. | | 4 | Add cream, milk and bourbon. | | 5 | Beat well and add rum. | | 6 | Store in cold cellar for a week. | | 7 | Serve with freshly grated nutmeg. | | 8 | Serve in: Pitcher |
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