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Eggnog Supreme

Submitted by Elizabeth Gay, Stratford

In large punchbowl, combine:

12 egg yolks
1 cup granulated sugar

Beat until lemon coloured and thick.

Then slowly add:
13 oz. brandy
26 oz. rye or rum
2 cups light cream

Beat to blend well and chill one hour or overnight to allow egg to mellow. Then beat 12 egg whites until stiff. Beat 3 cups whipping cream in a large bowl. Fold in egg whites and then add to yolk mixture in punch bowl. Sprinkle with grated nutmeg and place sprig of holly on top. Place cups and ladle beside bowl on coffee table and invite guests to help themselves - they'll ask for spoons!

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