Page 37 - Hello! Holiday Recipe Book

Eggs & Grog Directions

in a Nogging
1. Beat egg yolks and sugar together
8 servings until they are blended. Set aside.
20 minutes 2. Beat the egg whites until stiff
peaks form, then add heavy
cream. Add brandy, rum & Bailey’s,
Ingredients and vanilla extract to the cream
mixture. Beat a few minutes.
12 eggs, separated 3. Pour egg yolk mixture into a punch
1 1/2 cups sugar bowl then add the cream mixture.
Gently stir to blend.
3 quarts heavy cream 4. Garnish with nutmeg & cinnamon.
1 cup brandy
1 cup rum
1/2 cup Bailey’s

splash of vanilla extract Notes
dash of nutmeg and My mother made this for her office parties
and on Christmas Eve. She included it in
cinnamon our family recipe book. I made it my first
Christmas Eve away from my family.

Notes from Mom: Have all ingredients
chilled ahead of time. Eggs should be left
out at room temperature before beating.

*Author not responsible for any
From the Kitchen of: shenanigans after consumption.
Jessica M.
Hello! Chicago
Senior Account Executive