does anyone have the egg nog recipe from last years waitrose magazine?

Answer 1

All Waitrose recipes are on their website. Link below for the one you are looking for.

http://www.waitrose.com/recipe/American_Eggnog.aspx

Ingredients
2 large eggs, separated
50–75g caster sugar
100ml rum or bourbon
200ml full-cream milk
150ml whipping cream
Freshly grated nutmeg, to serve


Method
Whisk the egg yolks and caster sugar for a few minutes with an electric whisk until pale, light and fluffy. Gradually whisk in the rum or bourbon a little at a time, then whisk in the milk. The mixture will separate over time, so it may need to be whisked again.
In a separate bowl, whisk the egg whites until they form soft peaks. Fold the boozy egg mixture into the whites, slurp by slurp. Finally, whip the cream until it just holds its shape and fold that into the mixture as well.
Ladle into punch glasses and serve with a dusting of nutmeg.

It's not the one given by the next poster as that one is 6 years old.

Answer 2

Ingredients
2 large eggs, separated
50–75g caster sugar
100ml rum or bourbon
200ml full-cream milk
150ml whipping cream
Freshly grated nutmeg, to serve


Method
Whisk the egg yolks and caster sugar for a few minutes with an electric whisk until pale, light and fluffy. Gradually whisk in the rum or bourbon a little at a time, then whisk in the milk. The mixture will separate over time, so it may need to be whisked again.
In a separate bowl, whisk the egg whites until they form soft peaks. Fold the boozy egg mixture into the whites, slurp by slurp. Finally, whip the cream until it just holds its shape and fold that into the mixture as well.
Ladle into punch glasses and serve with a dusting of nutmeg.

Answer 3

aspects 2 great eggs, separated 50–75g caster sugar 100ml rum or bourbon 200ml finished-cream milk 150ml whipping cream Freshly grated nutmeg, to serve technique Whisk the egg yolks and caster sugar for a jiffy with an electric whisk till faded, easy and fluffy. progressively whisk in the rum or bourbon a sprint at a time, then whisk in the milk. the mixture will separate over the years, so it could must be whisked back. In a separate bowl, whisk the egg whites till they type delicate peaks. Fold the boozy egg mixture into the whites, slurp by ability of slurp. ultimately, whip the cream till it only holds its shape and fold that into the mixture besides. Ladle into punch glasses and serve with a dusting of nutmeg.

Answer 4

egg nog

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.


*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Answer 5

Sorry, but I went aff egg nog eftur a wee joke which suggested that the contents o' the drink wuur the stuff yon surgeons got eftur daein a liposuction on some chubby person!!! I'll stick tae ma French lagers thanks!!!!!!!!!!

Answer 6

Or could be -
http://www.waitrose.com/recipe/Eggnog.aspx

Answer 7

Not that one but try this one