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Apricot Eggnog


  • 2 cups apricot nectar
  • 1 cup whipping cream
  • 1/4 cup granulated sugar
  • 3 eggs, at room temperature, separated
  • 8 tablespoons light rum
  • 8 (3-inch) cinnamon sticks, for garnish


  1. Blend nectar, cream, sugar and yolks in large bowl until smooth.
  2. Beat egg whites until stiff peaks form. Whisk whites into nectar mixture.
  3. Refrigerate eggnog until thoroughly chilled.
  4. Divide among 8 glasses. Pour 1 tablespoon rum into each. Garnish with cinnamon sticks and serve immediately.

Yield: 8 servings

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