Egg Nog
Ingredients
- 12 eggs
- 3 1/4 c icing sugar
- 1/2 ts salt
- 1/8 c vanilla
- 10 c milk
- brandy, rum, scotch or rye
- nutmeg
Instructions
Yield: 25 servings. Beat eggs in large bowl until light and lemon colored. Slowly beat in sugar, salt and vanilla. Stir in milk. Add liquor to taste. Refrigerate for 24 hours before serving. To serve, run through blender to foam up. To store for a few days, keep covered in fridge. Garnish with nutmeg. Yield: 25 servings, 5 oz each.
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