Les-Nog More Liquor

Passed to your plate by Doug Bunker

Les Bradford (an FRCH legend) passed down the recipe to carry on his Holiday tradition. Thanks Les!

Print Recipe
Doug Bunker
Prep Time 15 minutes
Servings
Ingredients
  • 2 dozen eggs
  • 5 cups brown sugar
  • 1 cup brandy
  • 1 cup whiskey
  • 1 teaspoon nutmeg some cinnamon
  • 3 pints whipping cream
  • 3 pints half and half
Prep Time 15 minutes
Servings
Ingredients
  • 2 dozen eggs
  • 5 cups brown sugar
  • 1 cup brandy
  • 1 cup whiskey
  • 1 teaspoon nutmeg some cinnamon
  • 3 pints whipping cream
  • 3 pints half and half
Instructions
  1. Separate eggs
  2. Beat egg yokes adding as much sugar slowly that will dissolve
  3. Continue beating, poor brandy in slowly to cook eggs
  4. Mix in whiskey, nutmeg, cream and half and half
  5. In a separate bowl, beat egg whites into froth
  6. Stir in froth, leave some on top for decoration
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