Every year I make this, friends ask me for the recipe, so here it is. This full-fat, boozy eggnog has been a holiday tradition of mine since December 1986, when my freshman roommate Anne found this recipe in her English mother's cookbook. After a few adjustments (like halving the alcohol!), it became a keeper. My family, who are no strangers to good food, call this eggnog "ambrosial."
HOLIDAY EGGNOG (serves 12)
6 eggs, freshest you can find
3/4 cup sugar
1 pint heavy cream
1 pint whole milk
1/2 cup bourbon
1 oz. rum (gold rum is best)
Whole nutmeg
Real vanilla extract
Directions: Prepare a day in advance.
Separate eggs and reserve whites for tomorrow. Beat egg yolks well, using an electric hand blender. Add 1/2 cup of sugar slowly, blending well. Use a wooden spoon to stir in the milk and cream gently, then stir in the bourbon and rum. Add 2 tsp. vanilla and 1 1/2 tsp. freshly grated nutmeg and stir. Cover bowl and place in fridge overnight. (Curing the eggnog is essential: the alcohol, butterfat, and sugar need to harmonize with each other overnight. Same day, the mix tastes weird -- "who put eggs and sugar and milk in my bourbon" weird.) If possible, stir a few times overnight.
The next day, bring egg whites to room temperature. (This helps them whip up nicely.) Using an electric mixer or a particularly buff friend outfitted with a whisk, whip egg whites until frothy. Add remaining 1/4 cup of sugar gradually and beat to soft-peak stage. Fold into egg yolk mixture until fully incorporated; final texture should be foamy and creamy. Grate more fresh nutmeg on top of the bowl and serve! Stir with a spoon to keep mix from separating; egg yolk mix will sink to bottom of serving bowl eventually, and egg white will rise to top.
[I do not know the nutritional profile of this eggnog. Suffice to say it's probably fine if you have it just once a year! I have used raw eggs for this recipe for over a quarter century and nobody ever got sick from it.]
