Happydog
DIS Veteran
- Joined
- Mar 10, 2007
- Messages
- 4,937
OKAY!
So thanks for the patience as I waited to get back my favorite EggNog recipe!!! I promise it won't DISappoint
Ingredients:
1 dozen large eggs
1 quart of half and half (chilled)
2 quarts of 2% or whole milk (chilled)
2 cups confectionary sugar
Courvoisier Cognac
Peach Brandy (NOT Peach Schnaaps!)
Pint of whipping cream
Fresh nutmeg
Directions:
Separate the eggs (see note below!)
Whisk yolks and 1 ½ cups powdered sugar together (paste-like)
Add one quart of milk slowly and stir
Stir on the stove (double boiler if you have one) on LOW LOW heat – DO NOT COOK THE EGGS!!!! Should be 150 degrees or so with a cooking thermometer (the liquid).
(note – if you separate the eggs using the egg separator tool NOT the shell – you can get away with not warming this mixture if you feel okay about that. Apparently if you do not use the shell to separate eggs it eliminate the fear of salmonella – as does pasteurized eggs, which are around this time of year more so than any other. Store bought eggs are much safer as well.)
Whether you choose to heat it or not, it must be cool to the touch to continue -- adding the rest of the milk will cool it significantly.
To this you then add the half and half, and the second quart of milk (add slowly).
Add the cognac (2-3 cups) and the Peach Brandy (2 cups). You should be able to taste the alcohol. Remember you still have to add the whipped cream and egg whites, so the taste will mellow.
Add the remaining sugar to taste (1/2 cup) and more cognac if you wish.
Make sure the mixture is cold at this point, cold enough, not chilled, but you don’t add the next two ingredients until the mixture is at least cooler than room temp.
Beat egg whites to soft peaks.
Fold egg whites into the mixture
Beat the whipping cream stiff
Spoon all the whipping cream on the top.
Ladle into cups and grate fresh nutmeg on top.
You can assemble then chill the whole thing an hour or so before you serve.
Enjoy!
Ho HO ho!
So thanks for the patience as I waited to get back my favorite EggNog recipe!!! I promise it won't DISappoint
Ingredients:
1 dozen large eggs
1 quart of half and half (chilled)
2 quarts of 2% or whole milk (chilled)
2 cups confectionary sugar
Courvoisier Cognac
Peach Brandy (NOT Peach Schnaaps!)
Pint of whipping cream
Fresh nutmeg
Directions:
Separate the eggs (see note below!)
Whisk yolks and 1 ½ cups powdered sugar together (paste-like)
Add one quart of milk slowly and stir
Stir on the stove (double boiler if you have one) on LOW LOW heat – DO NOT COOK THE EGGS!!!! Should be 150 degrees or so with a cooking thermometer (the liquid).
(note – if you separate the eggs using the egg separator tool NOT the shell – you can get away with not warming this mixture if you feel okay about that. Apparently if you do not use the shell to separate eggs it eliminate the fear of salmonella – as does pasteurized eggs, which are around this time of year more so than any other. Store bought eggs are much safer as well.)
Whether you choose to heat it or not, it must be cool to the touch to continue -- adding the rest of the milk will cool it significantly.
To this you then add the half and half, and the second quart of milk (add slowly).
Add the cognac (2-3 cups) and the Peach Brandy (2 cups). You should be able to taste the alcohol. Remember you still have to add the whipped cream and egg whites, so the taste will mellow.
Add the remaining sugar to taste (1/2 cup) and more cognac if you wish.
Make sure the mixture is cold at this point, cold enough, not chilled, but you don’t add the next two ingredients until the mixture is at least cooler than room temp.
Beat egg whites to soft peaks.
Fold egg whites into the mixture
Beat the whipping cream stiff
Spoon all the whipping cream on the top.
Ladle into cups and grate fresh nutmeg on top.
You can assemble then chill the whole thing an hour or so before you serve.
Enjoy!
Ho HO ho!
But, well... tis the season! 
Yeah, so sorry for pointing that out!!! 
The recipe isn't that hard, it has a few steps, but it is easy to make... 
on Christmas morning!!! 
with Cookies... the Breakfast of champions! After a good latte of course !!!! 
remember we already have a Studio at BLT? Well, we want to add on to this vacation with another resort stay... SO I just discovered that there is a Bounceback offer out there!!! 
I am not sure if we will be getting to WDW before June 20th, I am afraid... 
It is still really tight at the end of the year, but I am not dismissing the option. But for now, I am going to concentrate on the days after our BLT stay, which is a check out on June 25th -- so I am looking for an extension for the 25th - 28th. I am guessing my DH is leaning towards Boardwalk. I am thinking Boardwalk, Poly, or AK... Anyone have any suggestions? 
