Aurora Catering's

Ponche De Huevos
(Egg Nog)

Yield - about 2 Gallons

Ingredients

6 EGGS (SEPARATED)
3/4 CUP SUGAR
1 CUP COGNAC
2 CUPS FRESH MILK
2 CUPS HEAVY WHIPPING CREAM
4 TBSP SUGAR (FOR EGG WHITES)
1 PINCH SALT
1/4 TSP FRESHLY GROUND NUTMEG

Method
With a whisk, beat the yolks until they are light yellow, add the sugar gradually and whisk until dissolved and yolks are thick. While beating mixture add the liquor slowly. Add the milk and place mixture into a punch bowl. Whip heavy cream, to double in size; gently fold the cream into the punch bowl.

Beat the egg whites and salt until they are foamy. Add 4 TBSP of sugar and beat until the whites form peaks. Gently fold egg whites into egg nog.

Alternate Method
2 TBSP Vanilla Extract

Plate Presentation
Do not add ice to eggnog, chill in a refrigerator or serve in a punch bowl that is surrounded by a larger punch bowl filled with ice.

Chef's Notes:
This is a great recipe, by far the richest eggnog I have ever tasted.
Thanks to Mr. Rocky Troxler for this great recipe!!

Denotes winner of Louisiana Hot Sauce, thanks for the contributions!

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: August 20, 2011.