City Tavern Eggnog

7 large egg yolks
3/4 cup granulated sugar
2 cups heavy cream
1 cup whole milk
Freshly grated nutmeg for garnish

In large bowl or electric mixer, beat together egg yolks and sugar on high for about five minutes - until thick and pale yellow. Gradually beat in the cream and milk. Cover and refrigerate until chilled. Serve in glasses or mugs, after grating a bit of nutmet over each. Makes four servings.

Note: Recipes calling for raw eggs entail a slight risk of food-borne illness. Cut the risk by buying pasteurized eggs or refrigerate fresh eggs immediately and use them right away. Wash eggshells with soap and water before handling. Avoid contact between yolks and shells. Keep eggnog refrigerated in a sealed container.

Adapted from the City Tavern Cookbook (Running Press)

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