It’s that time of year again … time to dig through my backups and try to find my Egg Nog recipe (it’s so good, it has become a proper noun). I figure I’ve shared this recipe enough that I should just post it up online for all to see.
- 12 eggs
- 1 cup granulated sugar
- 1 cup burbon
- 1 cup brandy
- 2 cups meyers dark rum
- 1 qt half & half
- 2 pints heavy whipping cream
- Nutmeg, to taste
- Be sober – It is hard to overstate the importance of this step. If you miss this step, it’s likely that the end result will be nothing short of disastrous.
- Perfectly separate the eggs into two separate mixing bowls (one bowl for whites, one for yolks).
- Beat the living tar out of the 12 egg yolks with a whisk or fork.
- Add 1 cup of sugar to the severely beaten egg yolks.
- Add 1 qt of half-and-half, continue mixing.
- Add 1 pint of heavy whipping cream, continue mixing.
- Slowly add all of the alcohol. If the alcohol is added too quickly, it will curdle the eggs and you’ll have to start all over. Patience is a virtue.
- Try the liquid, add alcohol to taste. If you think it tastes like jet fuel, don’t worry because when it is left to set overnight the flavors meld and it loses much of it’s sharpness.
- In a separate bowl, beat the egg whites like they owe you money! Should be stiff and form peaks.
- Fold stiff egg whites into the other liquids.
- In a separate bowl, whip up 1 pint heavy whipping cream until stiff-ish (it doesn’t need to be as stiff as the egg whites).
- Fold the semi-stiff whipping cream into other liquids.
Although at this point it is technically drinkable, it is highly advised to let it sit in the fridge (or outdoors, if you live in colder climates) for at least 24 hours. If after having sat overnight, it’s still a bit strong, you can add some store-bought “egg nog” to taste.
Serve in gaudy Christmas cups, sprinkling with Nutmeg. Enjoy!