Jo's Famous Egg Nog
Updated Feb 2nd 2003 *
You need the following:
1 Dozen Eggs
1 1/2 Cups Sugar
1 Litre/quart Whipping Cream
1 Litre/quart "Half and Half"
1 Litre 2% Milk
1 Bottle (26 Oz.) Rye or Bourbon
1 Cup (8 Oz.) Brandy
1 Cup (8 Oz) Rum
1/4 tsp Salt
1 Bottle Lagavulin Single Malt Whiskey
1st. Separate the eggs..... That means that you put the yolks of 12 eggs in 1 dish and the whites in the other.
2nd : Whip yolks with 1 cup Sugar and 1/4 TSP Salt 'till stiff. (the eggs, not you)
3rd: Whip the whites with 1/2 cup sugar 'till stiff. (see above.)
3rd. (the next third) Whip the whipping cream till stiff. (see above)
4th. Fold in the Whipped Whites, into the Whipped Yolks, and then fold in the Whipped Cream. Follow it up with the Milk & "Half and Half" and the Rye/ Bourbon, Brandy and Rum, making sure to package the Scotch carefully in shock proof carton and send to:
1338 - Hamilton Street N.W.
Then take the mixture and put it in a very cold (sub zero) enviroment for about a week. This will allow it to mature and by the time it is ready it should be able to write poetry in the two offical languages, thus making it as least as smart as you. This should add to it's good taste!!
* Last time I posted this, I posted it with twice the sugar. This was a mistake...mistake....mistake....mistake....mistake.