Henbogle Eggnog

Last Saturday we celebrated the return of the light here at Henbogle, inviting a few friends over for good company, good food and a Solstice fire. Each guest had a spring of evergreen to throw on the fire if so desired, and after the blaze died down we warmed ourselves with some delicious homemade eggnog, courtesy of the Henbogle girls. We certainly enjoyed ourselves immensely, and I hope our friends did, too.

Henbogle Eggnog

12 eggs, separated
2 cups sugar
2 c gold rum
1 c apricot brandy
3 pints milk
1 pint heavy cream

Beat the egg yolks and sugar together until thick. Slowly stir in the rum, apricot brandy, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and and fold gently into the eggnog. Grate fresh nutmeg on top to taste


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