Apricot Brandy Eggnog

Title:
Apricot Brandy Eggnog

Yield:
12 Servings

Categories:
Christmas,
Beverages,
Great




Ingredients:





    12    Egg yolks


     2 c  Powdered sugar


 1 2/3 c  Apricot brandy


     2 c  Cold milk


     2 c  Heavy cream, chipped


          Nutmeg






 In a large bowl, with and electirc mixer at medium speed, beat the yolks


 until very light.  Gradually beat in the sugar.  Slowly pour in the brandy


 while beating constantly.  Let rest about 10 minutes.  Gradually beat in


 the milk.  Refrigerate, covered, until very well chilled.  I prefer to make


 it at least 1 month ahead to allow the flavors to meld.


 


 When ready to serve, pour the eggnog into a punch bowl.  Beat the heavy


 cream and fold into the eggnog just until blended.  Grate fresh nutmeg over


 the top.


 Posted to MM-Recipes Digest V4 #264 by msleukie@mindspring.com on Oct 06,


 1997