| Rating: |
6 % (of 53 votes)
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| Ingredients: |
1.0 l  Bourbon
1.0 l heavy Cream
12.0 each white Eggs
12.0 each yolk Eggs
1.0 l Milk
250.0 ml dark Rum
1.0 ml Salt
100.0 g Sugar
200.0 g Sugar
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| Directions: |
Beat whites stiff; beat in 100 g sugar. Beat yolks until light with 200g sugar and salt. Combine and stir until blended. Add cream, milk and bourbon. Beat well and add rum. Store in cold cellar for a week. Serve with freshly grated nutmeg. |
| We hope you found the above information on how to make a Hopkins Neolithic Egg Nog helpful. |
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