Monday, December 29, 2014

Eggnog Saronno

Eggnog Saronno

Makes 10-12 Servings

6 Egg yolks

1/2 cup Sugar

1 quart milk

3/4 cup ameretto di Saronno

2 teaspoons vanilla

2 cups if heavy cream

6 egg whites, stiffy beaten

  • In a saucepan - Combine egg yolks, sugar, and milk.
  • Beat until smooth.
  • Stir in Ameretto di saronno.
  • Stir over low heat until mixture thickens slightly and coats a metal spoon.
  • Cover and Chill.
  • Stir in vanilla and 1 cup of the cream.
  • Pour mixture into a 2 1/2 quart punch bowl.
  • Beat remaining cream until stiff.
  • Fold cream and egg whites into mixture.
  • Serve at once.
  • Garnished with dollops of additional whipped cream and freshly grated nutmeg.


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