Ebenezer's Eggnog

 

1/3 cup (70 g) vanilla yogurt
3 tablespoons sugar
1/4 cup (60 ml) dark rum
1/4 cup (60 ml) sherry
1 cup (240 ml) milk
2 large egg whites
1/2 cup (120 ml) heavy cream
freshly grated nutmeg

In a medium bowl combine yogurt and sugar. Whisk until sugar dissolves. Add rum, sherry and milk and combine thoroughly. In another bowl, beat egg whites with an electric mixer until soft peaks form. Slide egg whites onto yogurt mixture but do not mix. In a clean bowl, whip cream until soft peaks form. Gently whisk egg whites and cream into yogurt mixture. Ladle into cups and top with nutmeg.

Recipe from:

Christmas Carol Cookbook
by Sarah Key, Jennifer Newman Brazil, Vicky Wells
$7.95 (hardback)
Abbeville Press Publishers
ISBN: 1-55859-584-8
Recipe reprinted by permission.

 

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This page created December 1998; modified November 2009

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