Beverages, Christmas, Holiday
Eggnog for One
Recipe By: Irma S. Rombauer & Marion
Rombauer Becker
Source: "Joy of Cooking (1984) Pp 61-62"
URL: https://nalbone.us/recipes/
Servings: 1
Yield: "1 cup"
Preparation Time :0:10
Start to Finish Time: "0:10"
Warning: Use pasteurized eggs or egg products when preparing recipes that call for using eggs raw or undercooked.
Ingredients
- 1 large egg -- separated
- 1 tablespoon sugar
- 1/4 cup cream
- 2 tablespoons rum -- 2-4 tablespoons
- 1 pinch salt -- a few grains
Directions
- In a small bowl, beat the egg yolk until light.
- Slowly beat in sugar, cream, alcohol, and a few grains of salt.
- Separately, beat egg white until stiff.
- Fold white lightly into the other ingredients. Transfer mixture to a punch glass.
- Enjoy!
Serving Ideas : Serve with a little nutmeg on top.
Variations: Substitute brandy or whisky for the rum.
Copyright: "Bobbs-Merrill Company, Inc"
Per Serving (excluding unknown items): 332 Calories; 20g Fat (66.3% calories from fat); 8g Protein; 15g Carbohydrate; 0g Dietary Fiber; 264mg Cholesterol; 226mg Sodium. Exchanges: 1 Lean Meat; 3 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0