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Egg Nog


  • 10 chicken Eggs

  • 300 ml thickened cream

  • 0.33 cup butterscotch schnapps

  • 1 Dessert Spoon vanilla essence


  • 1.

    Separate the yolks from the whites in separate bowls With the egg whites whip them till they peak and set aside.

  • 2.

    You can slightly thicken the cream and vanilla by whisking it just enough so it is thickened but still fluid, set aside.

  • 3.

    With the yolks whip them until they thicken carefully over a simmering water. You don’t want to cook the egg yolks, just thicken them slightly.

  • 4.

    Remove from heat and fold in the cream, and finally the egg whites, just before serving add the snapps if desired. Serve

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Posted by Helen219Report
What can you use instead of snapps?
Posted by Josh39Report
Does anyone know how many does this serve?