Eggnog (“Eggynog” from 1895)

Ainekset

5 Egg Yolks (beaten)

1 cup Sugar

2 cups Milk

1 cup Heavy Cream

Cinnamon

4 cloves

5 Egg Whites (whipped)

A little Sugar

Nutmeg

Vanilla

Ohjeet

Beat 5 egg yolks, reserving whites.

In a pot, heat sugar, milk, cream, cinnamon, 4 cloves to scalding, don’t boil

Temper the eggs with half of the milk mixture, then mix in the remaining.

Heat over low until thick

Strain to remove cloves

Whip the 5 egg whites until stiff with a little sugar. Fold into the milk & egg mixture.

Add some nutmeg and vanilla

Refrigerate

Serve with more nutmeg to taste.

Muistiinpanot

B Dylan Hollis