How about a recipe?
I love eggnog. Once December comes, you’ll often find me enjoying a nip of nog after work as supper is made or on the weekend relaxing. It’s part of Christmas for me. Usually in these instances though, I just buy a carton from the store and add a bit of my own “Christmas Cheer” to it. I particularly enjoy a splash of spiced rum in mine.
For special occasions though, when I am entertaining a group (of adults – this stuff is for grown ups only), I like to pull out this recipe and whip it up. So in the spirit of blogmas, I’m passing this recipe on to you. Please keep in mind that this recipe will fill a punch bowl, so cut back accordingly if needed. Though I can’t imagine why you would want to.
A reminder – this is best served chilled on the day it’s made. Use the freshest eggs available to you. This recipe is modified from an old “Company’s Coming” cookbook I believe.
12 of the freshest eggs you can find
1 cup + 2 tbsp granulated sugar
1/2 tsp salt
3 cups whipping cream (I never said this was good for you)
1 tbsp vanilla
7 cups cold milk
2 cups light rum
1 cup whiskey – I normally eliminate the whiskey and light rum and add 3 cups of spiced rum instead.
Sprinkle of nutmeg
Beat egg whites in a large clean bowl until they start getting thick. Add the 1 cup of sugar. Beat until they are thick. I like to use an electric mixer for this step.
In a second (very) large bowl, preferably one that has a lid, beat the egg yolks and salt until thick.
Add the whipped egg whites to the whipped egg yolks. Beat until they are completely incorporated and the mixture is thick.
In a third large bowl – there are a lot of dishes to clean up in this recipe – beat your whipping cream until it starts to thicken. Add the 2 tbsp of sugar and the vanilla. Beat that until it gets very thick.
Add your whipped cream to your egg mixture. Do this slowly a bit at a time, stirring after each addition.
Add your milk, and your rum and whiskey (or just spiced rum – how I like it!), beat continually.
Store this chilled with a lid on until you are ready to use it. Serve in a punch bowl with a sprinkle of nutmeg. If you don’t have a punch bowl, a large pitcher will do. When you take it out of the fridge before transferring to the punch bowl, it’s best to beat it again, as the whipped portion will separate and rise to the top as it sits. Refrigerate any unused portions (ha ha – as if!) for a couple of days at most.