Holiday Eggnog
Ingredients| 3 eggs, separate |
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Beat egg yolks with 1/4 cup sugar until very thick. Gradually stir in
milk, beer, and brandy. Beat egg whites until foamy. Gradually beat
in 1/4 cup sugar, continuing beating until stiff peaks form. Fold
whites into yolk-beer mixture. Chill. Just before serving, fold in
whipped cream. Serve in small punch cups, sprinkled with nutmeg.
Makes 6 cups, or 12 half-cup servings.
Servings: 2
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From "Nancy Clark s Sports Nutrition Cookbook," Nancy Clark. Leisure Press, 1990, $13.95. Put the ginger and lemon rinds in a small bowl with the honey. Pour in 1 cup boiling water (or just enough to cover). Let steep for five minutes. Strain and (Upload by user)
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