Peach-Brandy Eggnog Recipe
Ingredients
6 egg yolks
1 cup confectioners' sugar
1-2/3 cups peach brandy (4/5 pint)
1 cup cold milk
1 pint heavy cream, whipped
Freshly ground nutmeg
Directions
In large bowl, with electric mixer at medium speed, beat egg yolks until light.
Gradually beat in sugar.
Slowly pour in brandy while beating constantly.
Let rest about 10 minutes.
Gradually beat in milk.
Refrigerate, covered, until very well chilled— 3 hours or longer.
To serve: Pour brandy mixture into chilled punch bowl.
Gently fold in whipped cream just to blend.
Grate or sprinkle nutmeg over top.
Makes 10 to 12 punch-cup servings.
Gradually beat in sugar.
Slowly pour in brandy while beating constantly.
Let rest about 10 minutes.
Gradually beat in milk.
Refrigerate, covered, until very well chilled— 3 hours or longer.
To serve: Pour brandy mixture into chilled punch bowl.
Gently fold in whipped cream just to blend.
Grate or sprinkle nutmeg over top.
Makes 10 to 12 punch-cup servings.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
