1 dozen eggs, separated
1 1/2 C. Sugar
9 oz. bourbon (I use Jim Beam)
9 oz. brandy
1 Quart milk (don't skimp - make it whole)
1 Pint heavy cream (whipping cream)
1 1/2 oz. Rum (light Bacardi works well)
Beat yolks until thick and lemon colored. Slowly add 3/4 C. sugar. Combine bourbon and brandy, slowly add to yolks beating after each addition. Beat egg whites until stiff. Add remaining sugar to whites (a few T. at a time). Fold into yolk mixture. Pour milk 1/2 C. at a time into the nog, mixing gently after each addition. When all milk has been added, add cream 1/2 C. at a time, then add rum 1 T. at a time to prevent curdling. Top with freshly grated nutmeg! Enjoy! Save an old milk gallon to pour it into and keep in the refrigerator.
Pairs Well With
My Dad (RIP) made the best eggnog. I remember him staying up late during the Christmas holidays to make sure he had it done. He'd be up to his elbows in meringue and alcohol, the kitchen was a mess, but it was the best. I make it every Christmas to keep the traditional alive. I always make virgin batches for kids. My daughter absolutely loves it. It's thick and creamy. Fresh nutmeg tops it off. It takes a little time but it's totally worth it. Good luck keeping it around long enough for visitors over the holidays!!
Submitted by: "lisacdaniels"