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BALTIMORE EGGNOG
Drink rating:
5 / 5 (1 votes)
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Email recipe to a friendIngredients:
- 3 pt. milk
- 2 cups superfine sugar or confectioner's sugar
- 12 eggs
- 1 pt. cognac
- 1 pt. cream
- 1 cup dark rum
- 1 cup peach brandy or Madeira
- Grated nutmeg
Mixing instructions:
Separate eggs and beat yolks with sugar until thick and gradually stir in cognac, rum, and peach brandy (some recipes specify Madeira in place of peach brandy), milk, and cream. Keep in refrigerator until well chilled. In another bowl, beat egg whites until stiff. When ready to serve, transfer egg-yolk mixture to a chilled punch bowl and carefully fold in whites without beating or stirring. Makes about 28 servings.;Do not put any ice into the punch bowl.
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