Ingredients
1/2 cup Brandy
1/2 cup Rum
1/2 cup Whisky
1 cup Sugar
16 (separated) Egg
1 cup Milk
2 cups Heavy Cream
1 tbsp Nutmeg
Egg Nog – Williamsburg Directions
Separate the eggs (yolk and white) Set the white aside. Mix yolks well, gradually adding the cream, milk, and sugar. Get back to the egg white – WHIP IT (whip it good!) until “soft peaks” form. Fold the white into the rest. Gradually add the alcohol. Either add nutmeg right away, or sprinkle on top later. AGE for at least 2 hours in refridgerator, uncovered.
Serve Egg Nog – Williamsburg in a Beer Mug
Author: Howard
Meet Howard, a dedicated blogger and mixologist from Patchogue, New York. With more than 11 years of expertise in the field, he has developed his abilities to craft distinctive and avant-garde cocktails with the best ingredients and methods. He has experience in the art of mixology thanks to his employment as a qualified bartender at some of the best bars and eateries. He likes to experiment with novel flavor combinations in their own time and post their results on the well-known blog Drinks.Wiki. In addition to their bartender abilities, they are also informed about the background and traditions of mixing drinks, frequently include this information in their blog entries. Follow him for advice from the pros, recipes, and behind-the-scenes looks at the mixology industry.
