Tuesday, December 23, 2008

Nummy Nog!

Please, won't you join me in a nummy nog? Use the absolute freshest ingredients -- I only use today's eggs.

To make a single large or two regular sized nogs, use

1 egg, separated yolk and white
1/8 cup sugar
3-4 oz. milk (any strength)
3-4 oz. half and half
enough whipping cream to daub on top
spiker of choice (I prefer dark rum)
nutmeg, orange rind

Whip the cream and set aside. Rinse beaters.
Whip the egg white and set aside.

Mix the egg yolk and sugar until blended. Slowly pour in the milk and half and half to blend. Fold in the beaten egg white to fluff everything up. Spike with rum, cognac, whiskey, brandy, whatever you prefer, if desired. Float the whipped cream on top, grate some nutmeg and/or orange rind on top.

Serve in a beautiful glass. Don't be afraid to use your finger to get every last fluffy drop!

(Adapted from Martha Stewart's recipe. The painting in the photo is by Debra Henderson.)

2 comments:

The Old Red House said...

Wonderful painting and thanks for sharing the recipe - never thought about making eggnog in small amounts.

Joan said...

Great painting and recipe. I hope you had a wonderful Christmas. Joan