Richmond Eggnog Recipes

EGGNOG OF THE COMMONWEALTH CLUB

Steps:

• Separtate yolks and whites of eggs. In a large bowl, beat thoroughly the yolks of the eggs, then add and mix well the sugar, adding slowly.
• Stir and heat.
• Mixture should be stirred into the whiskey.
• Add cream slowly and mix in thoroughly.
• beat whites of eggs until stiff and mix in thoroughly, then lastly the whipped cream.
• Individuals can sprinkle grated nutmeg to their taste.

RICH AND CREAMY EGGNOG

Steps:

• In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of heavy cream, vanilla extract, bourbon, rum, and cognac.
• Before serving, beat the egg whites with a 1/4 cup of sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream; gently stir to combine all ingredients.
• Sprinkle individual servings with additional nutmeg.
• NOTE: Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.

RICHMOND EGGNOG

Steps:

• Separate eggs, making sure you don't get even a speck of yolk into the whites, or the whites will not puff up well when beaten.
• Whisk yolks until pale yellow. Add sugar a little at a time, stirring continuously.
• Add bourbon very slowly, particularly when starting. Pour in cream slowly, whisking continuously.
• In a separate bowl, beat egg whites until soft peaks form. Gently fold into mixture.
• Gently add in rum, stirring softly but continuously.
• Serve with a sprinkling of freshly grated nutmeg.