The prize winning
Egg Nog for 2008
12 eggs
1/2 pound superfine
sugar (about 1 cup)
3 cups unsweetened coconut
milk
2 1/2 cups whole milk
500ml 10 Cane Rum
1 teaspoon vanilla extract
1/2 teaspoon ground
cinnamon
Whipped cream
Ground nutmeg
Separate eggs. Place egg whites in the refrigerator.
In a mixing bowl, beat yolks until creamy.
Gradually add 1/4 pound of sugar, beating
at high speed until thick.
Stir in coconut milk, whole milk, 10 Cane
rum, vanilla and cinnamon.
Chill for at least two hours. Remove egg
whites from the refrigerator and beat until soft peaks form
. Add remaining sugar to egg whites, beating
into stiff peaks.
Fold the chilled 10 Cane mixture into egg
whites.
Serve in fancy party glasses. Garnish with
a dollop of whipped cream and a sprinkle of nutmeg.