This has become a Christmas tradition in our house. Usually we make it for the 3rd Day of Christmas, which in the Orthodox Church is also the Feast of St. Stephen.
Ingredients
-12 eggs
-1 pound of confectioners sugar
-4 cups of bourbon
-2 cups of brandy
-2 quarts of heavy whipping cream
- whole nutmeg (fresh)
- ground cinnamon (fresh)
Equipment
- large bowl (it will have to hold a little more than 1 gallon)
- 2 large mixing bowls
- spoon for stirring
- wire whisk for beating egg whites
- grater
Beat separately until light in color
12 egg yolks (save the whites for later)
Beat in gradually
1 pound of confectioner's sugar
Add very slowly, beating constantly
2 cups of bourbon
This forms the basis of the "nog".
Let mixture stand covered for 1 hour to dispel the "eggy" taste.
Add, beating constantly,
2 cups of bourbon
2 cups of brandy (I prefer Christian Brothers)
2 quarts whipping cream
Refrigerate covered for 3 hours.
Beat until stiff but not dry
8 to 12 egg whites
Fold egg whites lightly into the other ingredients. Serve sprinkled
with fresh grated nutmeg and cinnamon to taste.
Yield is about 1 gallon.
If you think the eggnog will be consumed quickly it is a nice touch to float a block of ice in it. But it melts and will make the nog watery, so only use ice if you have a large party or your friends are heavy drinkers. Watery egg nog is gross.
This is a very rich, high-cholesterol, high-octane eggnog.
1 day ago
3 comments:
You usually make it at Christmas, but as you are posting the recipe now, are you suggesting we might swill a batch before the Nativity fast, in preparation...?
Sounds amazing, how many servings would that amount make ?
Because it is such a jovial drink it is good to use small cups. About 25-30 servings is what you should aim for.
I should have mentioned that I prefer Evan Williams bourbon more than other brands. I have been told that some people use dark rum or rye instead of bourbon.
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