I hope everyone is having a wonderful holiday season so far. Is your calendar full of engagements with family and friends? We are trying to lay low this year during the holidays and are succeeding moderately so. We decided not to host our annual Christmas party because we have been so very busy recently. We plan to pick the tradition back up next year. That doesn’t keep me from sharing some of my favorite holiday entertaining recipes with you, though, and this eggnog is one of those. We served it this past weekend at our (much smaller) supper club Christmas gathering and it garnered rave reviews as usual.
My husband initially found the recipe and I have adopted it in recent years. I typically am not a fan of things that contain eggs or bourbon as a central flavor but I must say that this cocktail is quite tasty and will warm you up on a cold winter night. I suggest you whip up a batch for your next gathering, large or small. I have not measured the recipe exactly, but a full batch goes in my 2 gallon punch bowl and a half batch (which I made for our supper club group of 11), fit into my crystal salad bowl with just a little left over.
If you are concerned about raw eggs, please see this link for information about safely pasteurizing your eggs to reduce the risk of Salmonella transmission. I have to point out, though, that the risk of Salmonella from US store-bought eggs is about 1 in 30,000 (source) versus the risk of dying in a car crash in your lifetime which is about 1 in 100 (source). Sometimes I pasteurize, sometimes I don’t. But I always wear my seatbelt so maybe I should just always pasteurize my eggs, too…
As written, the ‘nog is slightly stout. Feel free to add half the alcohol then adjust up from there the first time you make it. Or if you know your crowd will want it tame, leave out half the bourbon. It will mellow out as it sits in the fridge, though.
12 eggs, separated
4 1/2 cups sugar
750 ml bourbon
375 ml dark rum
1 1/2 quarts whipping cream
2 cups whole milk
1 1/2 cups brandy
1 tablespoon freshly grated nutmeg (optional, if you hate the stuff like I do)
With an electric mixer, beat egg yolks and sugar until thick and light-colored. Slowly blend in bourbon and rum then mix until sugar is dissolved. Let stand one hour. Whip the egg whites in a separate bowl until stiff peaks form. Stir the whipping cream and milk into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate overnight (or at least two hours) before serving. Serve in small cups dusted with nutmeg (if desired, of course). May be stored in the refrigerator for one week.
Adapted from Allrecipes