Eggnoggin

Name: Eggnoggin
Yield: Serves about 50.
Ingredients: 12 egg yolks; 1 cup fine granulated sugar; Crushed ice; 1 quart bourbon; 1 pint Cognac; 1/2 pint heavy white rum; 1/2 pint apricot liqueur; 1 quart milk; 1 quart heavy cream; 12 egg whites, stiffly beaten; 2 tablespoons orange-flower water; Garnish: powdered zest of orange, to taste

August 20, 2004

Recipe information

Yield
Serves about 50.

Ingredients

12 egg yolks

1 cup fine granulated sugar

Crushed ice

1 quart bourbon

1 pint Cognac

1/2 pint heavy white rum

1/2 pint apricot liqueur

1 quart milk

1 quart heavy cream

12 egg whites, stiffly beaten

2 tablespoons orange-flower water

Garnish: powdered zest of orange, to taste

Preparation

Beat the egg yolks until they are light and gradually beat in the sugar until the mixture is thick and light-colored. Turn the mixture into a chilled punch bowl set in crushed ice. Stir in slowly the bourbon, Cognac, heavy white rum, and the apricot liqueur. Blend in the milk and heavy cream, whipped just to a froth, and fold in the egg whites, stiffly beaten. Sprinkle the punch with orange-flower water. Serve in 4-ounce glass noggins (small cups) and sprinkle each serving with powdered zest of orange.