Hopkins Neolithic Egg Nog
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1l.Bourbon
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1l.Heavy Cream
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12.0Egg White
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12.0Egg Yolk
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1l.Milk
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25Dark Rum
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1ml.Salt
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10Sugar
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20Sugar
Beat whites stiff; beat in 100 g sugar. Beat yolks until light with 200g sugar and salt. Combine and stir until blended. Add cream, milk and bourbon. Beat well and add rum. Store in cold cellar for a week. Serve with freshly grated nutmeg.