New Year's Eggnog
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 dozen eggs
1 cp sugar, or more
1 1/2 quarts milk
1 pint heavy cream, shipped
1 botttle (3 1/5 cups) cognac powdered cinnamon or nutmeg
1 - Separate eggs.
2 - Beat yolks until light in large bowl in which the nog is to be served.
3 - Add sugar, still beating.
Stir milk and cream in 5 - Pour brandy into this mixture very slowly, stirring to mix.
6 - Taste for sweetness.
7 - Add more sugar if needed.
8 - Cover and let stand in refrigerator 1 or 2 hours.
9 - Just before serving, beat whites of eggs stiff.
10 - Mix into the nog.
11 - Dust cinnamon or nutmeg over the top and serve.
Makes about 2 1/2 quarts, 20 or more servings.