Let me begin by saying that when it comes to eggnog, I’m a snob.
Just call me a nog snob. #NogSnob
History tells us that eggnog originated in medieval England and that the first recipe basically consisted of hot milk and eggs… Yum.
What passes for eggnog today isn’t much better. They’ve added sugar, vanilla and nutmeg and thrown it into a special holiday themed easy-pour jug, decorated with whimsical winter scenes and snowflakes. It’s conveniently available at your corner grocery around Christmas time. But what’s inside that jug, is nothing less than horrifying. A yellow, thick, lumpy liquefied custard that slightly resembles the first time you tried to make creme brulee. A disaster in a mug. There’s always too much nutmeg. And worse still, no booze.
The eggnog that my Grandmother serves us at Christmas time is completely different than this commercial eggnog. In fact, it might not even be considered “real” eggnog. More like “booze cream”. So thick you could really eat it with a spoon. Traditional or not, I’m telling you booze and cream make a beautiful couple. So here it is, the never before published recipe for my Grandmother Hudson’s eggnog:
* Note- My Grandmother prefers to use pasteurized eggs for her eggnog. Most eggs sold in the good ole U.S. of A. are not pasteurized. I only know of one major grocery chain that carries them and they are twice the price of regular eggs. But hey, you can’t put a price on not getting salmonella. Am I right folks?
- 12 eggs separated yolks from whites-
- 1 pint whole milk-
- 1 pint heavy cream-
- 1 cup of sugar –
- good bourbon (as much as you care to put in)-
- just a whisper of cinnamon & nutmeg-
Using a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 3/4 of the sugar and continue to beat until it is completely dissolved. Add the milk, cinnamon, nutmeg and bourbon. (The bourbon is essentially “cooking” the eggs) Stir to combine.
Add to large punch bowl. Take a shot of that bourbon.
Rinse out your bowl or switch to another, and beat the heavy cream until it gets stiff. Stir whipped cream into the milk mixture in the punch bowl. (At this point, you might want to keep it in the fridge while you beat the egg whites. Keeping it cool helps the whipped cream hold up.) Go on…take another shot of that bourbon.
Using yet ANOTHER bowl (!!!) on your stand mixer, beat the egg whites into soft peaks. With the mixer still running, gradually add the rest of the sugar and continue beat until stiff peaks form.
Gently whisk the egg whites into the milk mixture in the punch bowl.
It should resemble a melted vanilla milkshake with meringue on top, and taste like heaven. Chill and Serve!