50+ Friends Club Cookbook
Beverages
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Apricot Brandy Eggnog
From the Kitchen of:
Sandy
Source: Bon Appetit, March 1974
4 eggs, separated
1 tbsp sugar
2/3 cup light cream
2 cups apricot-flavored brandy
1 cup heavy cream, whipped
pinch salt
nutmeg
Beat egg yolks and sugar until thick.
Gradually add light cream and brandy.
Chill.
At serving time, fold in heavy cream.
Beat egg whites and salt until stiff, fold in.
Sprinkle with nutmeg.
Makes 12 punch cups.