Hopkins Neolithic Egg Nog Recipe
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Hopkins Neolithic Egg Nog
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Hopkins Neolithic Egg Nog
Recipe Ingredients 25 Dark Rum 10 Sugar 12.0 Egg White 12.0 Egg Yolk 1 l. Heavy Cream 1 l. Bourbon 1 l. Milk 1 ml. Salt Mixing Instruction Beat whites stiff; beat in 100 g sugar. Beat yolks until light with 200g sugar and salt. Combine and stir until blended. Add cream, milk and bourbon. Beat well and add rum. Store in cold cellar for a week. Serve with freshly grated nutmeg. |
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Hopkins Neolithic Egg Nog
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Hopkins Neolithic Egg Nog
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Hopkins Neolithic Egg Nog