Nutritional Info

Nutrition Facts

Serving Size 1 (56g)

Calories 168
Calories from Fat 103 (61%)
Amount Per Serving %DIV
Total Fat 11.5g 18%
Saturated Fat 7.4g 37%
Monounsaturated Fat 3.7g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 44.2mg 15%
Sodium 351.1mg 15%
Potassium 42.6mg 1%
Total Carbohydrate 1.2g 0%
Dietary Fiber 0g 0%
Sugars 0.6g
Protein 12.4g 25%

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Recipe Description
This festive libation is for those of you who are not afraid of raw eggs.  Take care to use fresh, uncracked eggs that have been properly refrigerated.
Prep time
20 min
Cook time
0 min
Ready In
20 min


Serves Tool

Serves To:USMetric
1 Cup(c)  brandy
2 Cup(c)  whole milk
1/2 Cup(c)  splenda
6   eggs, separated
1 Cup(c)  heavy cream, chilled


First whip your cream, using an electric mixer.  Beat until stiff, but don't over beat.  You'll end up with 2 cups of whipped cream.  Be careful separating your eggs.  If you get even a tiny speck of yolk in the whites, they'll refuse to whip.  So separate each egg into a little custard cup before adding the white to the bowl you plan to whip them in.  Put the yolks in
another bowl.  Make sure you've washed the beaters of your electric mixer!  Whip the egg whites until soft peaks form.  Now fold the whipped egg whites into the whipped cream.  Beat the egg yolks until light in color and add the Splenda.  Carefully blend in the milk.  Add the brandy.  Fold the egg yolk mixture into the whipped egg whites and cream until blended.  Serve with a sprinkle of nutmeg, as desired.

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