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Hopkins Neolithic Egg Nog
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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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Drink
Category
Blended And Frozen
Glass Type (Picture)
Pitcher
Glass
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Hopkins Neolithic Egg Nog
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Hopkins Neolithic Egg Nog
Recipe
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