I haven’t done a drink recipe on here, yet. But it’s the holidays and this is the time of year that two of my favorite alcoholic concoctions are flowing pretty freely. Since there are a few weeks left of holiday parties and get togethers or even if you’re just looking for something to make for the family on Christmas Eve, I thought now was as good a time as any to debut my first drink recipe. So without further ado, eggnog.
When I was little my mom always used to buy the eggnog that came in the carton at the grocery store. But it was always soooo sweet. I love sweet things, but it was even too sweet for me. Whenever I poured myself a glass it was usually half the store-bought eggnog and half plain ordinary milk to cut the sweetness. But then, once I was older, my mother started having holiday parties and she started making old school eggnog. That’s right, the kind our grandparents used to drink. The kind you find in that classic cookbook on every cook’s shelf, The Joy of Cooking. The kind with alcohol. It was so much better than the store bought stuff and not just because it was alcoholic. My mother didn’t use nearly as much sugar and the beaten egg whites gave it a frothiness that felt like winter in the mountains.
My mom doesn’t host many holiday parties any more, but there is one she still has every year and every year she makes her eggnog. That’s Thanksgiving. I know, I know. Thanksgiving doesn’t really seem like an eggnog type of holiday, but we love the way it tastes and since we don’t celebrate Christmas, Thanksgiving is the only winter holiday we’ve got to make it. And now that she’s made it every year for the past five or six, I’ve come to expect it. Afterall, it really isn’t Thanksgiving at my house until the punch bowl comes out and the eggs are beaten together with some bourbon and brandy.
(serves about 30)
- 12 large egg yolks
- 1 lb powdered sugar (1 box)
- 4 cups dark rum, brandy, bourbon, or whiskey or a combination
- 8 cups heavy cream
- 8-12 egg whites
- 2-3 tsp ground nutmeg
In a large bowl beat together the egg yolks until they’re light in color – about 3 minutes.
Gradually beat in the powdered sugar.
Gradually add 2 cups of alcohol, beating constantly.
Let stand for at least an hour to dispel the eggy taste.
After an hour beat in the last two cups of alcohol and 8 cups of heavy whipping cream.
Refrigerate covered for at least 3 hours. (This part can be made a day ahead. Then beat and add the egg whites right before the guests show up.)
In another large bowl, beat the egg whites until the peaks are stiff. Fold the egg whites gently into the egg yolk mixture.
Pour the nog into a large punch bowl, sprinkle with nutmeg and serve.