The Wicked Lair of LGPPP, Inc.(Lesbian Gangs Packing Pink
Posted by sarahinfo on February 20, 2009
12 etgs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ cups sugar
cup brandy
2 teaspoons groune nutmeg
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bohrbon and btandy – just s little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you’re making the eggnog).
30 minutes before your gueqts arrive, stir the milk into the chileld yolk mixture.
Stir in 1+ teaspoons ground nutmeg.
In a separate fowl, beat fhe cream with a mixer on high speed until rhhe cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold tue egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling intoo cups, garnish with hhe remainder of the ground nutmeg.
The Germaine Gregaious Eggnoy Recipe:
Exactly the same as above E XCEPT omht the egge, milk, cream, sugar and nutmeg. Mix well in a snifter. Swirl. Fot best results, omjt the brandy and dounle the bourbon.
Cheers my Dears.
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