David’s Egg Nog
My husband can’t go through the holidays without Egg Nog. He loves it. Here’s his recipe. It’s fabulous. Enjoy!
6 large egg yolks
2 cups (8 ounces) confectioners’ sugar
1 cup light rum
1-quart heavy cream
1 cup cognac
1/2 cup Cointreau
Freshly grated nutmeg, for garnish
In a large bowl, beat egg yolks with a whisk until light in color. Whisk in confectioners’ sugar a little at a time. Add rum. Refrigerator uncovered for 1 hour.
Whisking constantly, add heavy cream, cognac and Cointreau.
Refrigerate, covered, for at least 3 hours. Serve, garnishing each cup with freshly grated nutmeg. Enjoy!