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shake, strain into highball glass
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Hopkins Neolithic Egg Nog

Ingredients: 1 l. bourbon
1 l. cream
12.0 egg white
12.0 Egg Yolk
1 l. milk
25 dark rum
1 ml. salt
10 sugar
20 sugar
   
Directions: 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.
   
Serves: 1
Type: alcoholic mixed drink

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This recipe's tags
Rum Bourbon Cream


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