Apricot Brandy Eggnog
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INGREDIENTS
INSTRUCTIONS
In a large bowl, with and electirc mixer at medium speed, beat the yolks until very light. Gradually beat in the sugar. Slowly pour in the brandy while beating constantly. Let rest about 10 minutes. Gradually beat in the milk. Refrigerate, covered, until very well chilled. I prefer to make it at least 1 month ahead to allow the flavors to meld. When ready to serve, pour the eggnog into a punch bowl. Beat the heavy cream and fold into the eggnog just until blended. Grate fresh nutmeg over the top. Posted to MM-Recipes Digest V4 #264 by msleukie@mindspring.com on Oct 06, 1997
NOTES
Nutrition
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| Serving Size: 1 Serving (178g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 470 | ||
| Calories from Fat: 325 (69%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 36.1g | 48 % | |
| Saturated Fat 13g | 65 % | |
| Monounsaturated Fat 16g | ||
| Polyunsanturated Fat 5.7g | ||
| Cholesterol 1678.2mg | 516 % | |
| Sodium 65.4mg | 2 % | |
| Potassium 148.4mg | 4 % | |
| Total Carbohydrate 14.8g | 4 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 14.8g | ||
| Protein 21.6g | 31 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 470
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