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Royal Eggnog
from the kitchen of Sharmagne Leland-St. John

12 pastured poultry eggs, separated
12 level tablespoons sugar
1 cup Amaretto almond liqueur
6 cups grassfed whipping cream
Pinch of nutmeg
The whites and the yolks of the eggs are separated.   Beat the whites into stiff peaks.
Beat the yolks until a very thick and yellow-orange colour.   Dissolve the sugar into
the whipping cream.  Slowly stir the yolks into the cream then gently fold in the whites.
To avoid curdling, slowly add the Amaretto stirring well as it is being added.

If you wish to make a non alcoholic version for the children, separate the nog in half.
Add 2 1/2 tablespoons pure almond extract to one and 1/2 cup of Amaretto into the other.

NOTE:
You can generally buy eggs from grass fed chickens, and cream from grass fed cows at
local farms. They really do make a trememdous difference in flavour/taste


CAUTION:
Drink responsibly.
Drinking alcohol during pregnancy has been known to cause birth defects.
Do not drink and drive.




 

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