Fifth Avenue Eggnog
Cuisine: American
Author: Dominick LaRuffa Jr.
Prep time: 4 hours
Cook time: 30 mins
Total time: 4 hours 30 mins
  • 6 large eggs; separated
  • 1 3/4 Cups confectioners' sugar
  • 1 1/2 Cups Brandy; or to taste
  • 4 Cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • 1 freshly grated nutmeg for garnish
  1. Place the egg whites in a container and refrigerate, tightly covered.
  2. With a mixer or a whisk, beat the egg yolks until light and creamy.
  3. Gradually add the confectioners' sugar, beating until the mixture is smooth.
  4. Continue beating while slowly adding 1 cup of the brandy.
  5. When the liquor is incorporated, cover the mixture and refrigerate 1 hour.
  6. Remove the egg yolks from the refrigerator.
  7. While beating or whisking constantly, slowly add the cream and remaining brandy to taste.
  8. Beat in the vanilla.
  9. Cover the mixture and refrigerate at least 3 hours.
  10. Beat the egg whites with a pinch of salt until stiff but not dry.
  11. Fold the egg whites into the yolk-and-cream mixture.
  12. Serve in chilled glasses with a dusting of nutmeg.
Calories: 375 Fat: 32g Protein: 4g Cholesterol: 202
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
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