Patique Egg Nog!

2 eggs, separated

1/8 c. sugar

1/2 c. half & half

1/2 c. brandy

1/4 c. Patique Cherry Liqueur

1/2 c. heavy cream, whipped


Beat the egg whites until stiff; beat in half the sugar, 1 T. at a time, until very stiff. Without washing beater, beat egg yolks with remaining sugar until thickened and pale in color; gradually beat in the half & half, and then the brandy and Patique. Fold in the whipped cream and egg whites. Serve at once sprinkled with nutmeg.


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