{"id":1724,"date":"2010-12-13T06:00:31","date_gmt":"2010-12-13T13:00:31","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/?p=1724"},"modified":"2010-12-13T06:00:31","modified_gmt":"2010-12-13T13:00:31","slug":"eggnog","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2010\/12\/13\/eggnog\/","title":{"rendered":"Eggnog!"},"content":{"rendered":"

Last year, I made mulled wine<\/a>. That was a first for me, and this year I thought I’d write about an old Christmas favorite.
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<\/p>\n\n\n\n\n\n\n\n\n\n
Ingredients<\/em><\/strong><\/caption>\n
Item<\/strong><\/td>\nQuantity<\/strong><\/td>\n<\/tr>\n
Eggs, seperated<\/td>\n12<\/td>\n<\/tr>\n
Cream<\/td>\n8 cups (1900 ml)<\/td>\n<\/tr>\n
Liquor<\/td>\n3 cups (700 ml)<\/td>\n<\/tr>\n
Sugar<\/a><\/td>\n0.75 lb (1.75 cups, 340 g, 400 ml)<\/td>\n<\/tr>\n
Vanilla Extract<\/td>\n2 tsp (10 ml)<\/td>\n<\/tr>\n
Salt<\/td>\n0.5 tsp (2.5 ml)<\/td>\n<\/tr>\n
Nutmeg<\/td>\nas a garnish<\/td>\n<\/tr>\n<\/table>\n

<\/center><\/p>\n

The liquor can be brandy, whiskey, rum, or any combination. Be creative, but stick to 80-proof liquor (the full amount 151 Rum will ruin the recipe).<\/p>\n

Procedure<\/h2>\n

Step 1<\/strong>
\nBeat yolks with a hand mixer until light in color
\nkeep beating and slowly add:<\/p>\n