Egg Nog: 18 eggs, room temperature 6 oz white rum 375 ml. brandy 750 ml. Windsor Canadian Club 2 lbs. sugar (4 C) 3 pints heavy cream 3 pints half 'n half pinch soda
Divide egg yolks and whites. Add pinch of soda. Beat whites til stiff peaks. Seperately, beat egg yolks well.
In VERY large bowl or pot combine egg whites and yolks, sugar and rum. Mix with hand mixer or hands til sugar is dissolved.
Add brandy and Canadian and dairy. Stir well and refrigerate for at least 3-4 days--two weeks is better. Keeps for months. makes 1-1 and 1/2 gallons. Very good to halve.
To soy-ify just substitute soy milk for the milk and cream. For a slightly thicker consistency, you can puree tofu into the milk, but it works OK either way. Also: it doesn't have to sit in the fridge as long if you use soy milk.
I kept the eggs, because a friend of mine has backyard chickens, and we carefully hoarded the eggs until we had enough. Don't know how you'd sub for them.
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Egg Nog:
18 eggs, room temperature
6 oz white rum
375 ml. brandy
750 ml. Windsor Canadian Club
2 lbs. sugar (4 C)
3 pints heavy cream
3 pints half 'n half
pinch soda
Divide egg yolks and whites. Add pinch of soda. Beat whites til stiff peaks. Seperately, beat egg yolks well.
In VERY large bowl or pot combine egg whites and yolks, sugar and rum. Mix with hand mixer or hands til sugar is dissolved.
Add brandy and Canadian and dairy. Stir well and refrigerate for at least 3-4 days--two weeks is better. Keeps for months. makes 1-1 and 1/2 gallons. Very good to halve.
To soy-ify just substitute soy milk for the milk and cream. For a slightly thicker consistency, you can puree tofu into the milk, but it works OK either way. Also: it doesn't have to sit in the fridge as long if you use soy milk.
I kept the eggs, because a friend of mine has backyard chickens, and we carefully hoarded the eggs until we had enough. Don't know how you'd sub for them.
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