This is one of several “holiday menu” installments, so brace yourselves! Alright, so let’s start the holidays off right with some eggnog. The recipe that I’ve been using for the past couple of years has been adapted from Martha Stewart. Now I was looking on her website a couple of weeks ago and I really couldn’t find the right recipe. I found one for her “Classic Eggnog” but the amount of booze seemed a lot lower than I remember; even if you made a double batch it still didn’t sound right. Luckily I found one on Food.com which was a lot closer to what I remember. Of course, I changed it a little — I changed it from 1/2 c. rum to a full cup because why would you just put 1/2 c. of rum into anything?
In addition to a nice large serving bowl, here’s what you need:
- 12 eggs, separated
- 1 1/2 c. superfine sugar
- 1 quart whole milk
- 1 1/2 quarts heavy cream
- 3 c. bourbon
- 2 c. cognac
- 1 c. dark rum
- freshly grated nutmeg
1. In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add sugar to the yolks, whisking to combine. Gradually whisk in the milk and 1 qt. of the cream. Now add your bourbon, rum, and cognac, stirring constantly. You can make this base of the eggnog a day or so in advance.
2. In the bowl of a mixer, beat the egg whites until stiff (you can add a little bit of sugar if you like). Gently fold that into the mixture.
3. Whip the remaining cream to soft peaks and dollop or fold into the mixture. Sprinkle with nutmeg and serve!
Notes — There is a caution at the bottom of the recipes that I found stating that “raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.” It’s probably a not to let pregnant women, babies, or young children to drink something this boozy!. . . supposedly this serves 24.