A full, rich recipe from the New York Times, December 1989. Serves twelve.
A basic recipe making one gallon; to be prepared one day ahead.
Recipe for a thick, creamy eggnog making use of stiffly beaten egg whites. From Captain Ezra Nye Ho...
Southwestern recipe for egg nog using whole eggs, rum, and brandy.
Delicate recipe where egg whites are beat into a meringue and added at the last minute. Yields 16 s...
Simple recipe requiring cooking. May be served hot or cold. Makes 10 one cup servings.
Rich recipe yielding about 1 3/4 quarts which uses a homemade custard as a base, and is then served...