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Hot Brazilian Eggnog

4 eggs -- separated
3 cups milk
2 cups cream
3 tablespoons instant coffee
1/2 cup light corn syrup
1/2 cup brandy or rum -- or to taste
1/4 cup water
pinch cinnamon -- optional
nutmeg -- for garnish

With an electric mixer, beat egg yolks lightly; beat in milk, cream, instant coffee and 1/4 cup corn syrup. Place mixture in the slow cooker; set on low and cook for half an hour. Stir in brandy or rum. In a saucepan, heat remaining corn syrup and water to a boil and simmer for 5 minutes. Beat egg whites until soft peaks form and slowly pour corn syrup mixture in a thin stream into eggs. Continue beating until soft peaks form again. Fold mixture into hot milk mixture. Ladle into punch cups or mugs and sprinkle with nutmeg.

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