Eggnoggin

Name: Eggnoggin
Ingredients: 12 egg yolks; 1 cup fine granulated sugar; Crushed ice; 1 quart bourbon; 1 pint Cognac; 1/2 pint heavy white rum; 1/2 pint apricot liqueur; 1 quart milk; 1 quart heavy cream; 12 egg whites, stiffly beaten; 2 tablespoons orange-flower water; Garnish: powdered zest of orange, to taste

12 ingredients

6 steps

Ingredients

12 egg yolks
1 cup fine granulated sugar
Crushed ice
1 quart bourbon
1 pint Cognac
1/2 pint heavy white rum
1/2 pint apricot liqueur
1 quart milk
1 quart heavy cream
12 egg whites, stiffly beaten
2 tablespoons orange-flower water
Garnish: powdered zest of orange, to taste

Directions

1

Beat the egg yolks until they are light and gradually beat in the sugar until the mixture is thick and light-colored.
2

Turn the mixture into a chilled punch bowl set in crushed ice.
3

Stir in slowly the bourbon, Cognac, heavy white rum, and the apricot liqueur.
4

Blend in the milk and heavy cream, whipped just to a froth, and fold in the egg whites, stiffly beaten.
5

Sprinkle the punch with orange-flower water.
6

Serve in 4-ounce glass noggins (small cups) and sprinkle each serving with powdered zest of orange.