There are a lot of good things about the holiday season: Christmas trees decorated with rows of garland and shiny ornaments, houses bedazzled with pretty lights with fake Santas residing on their rooftops (don’t get me started on those giant blow up thingies–saw one the other day with Santa in a helicopter. WTH?) and the lovely ringing of the Salvation Army bells.
It’s all beautiful; however, my favorite part of the holiday season is the opportunity to make mulled wine and eggnog. I’m not talking about that stuff that comes in cardboard cartons sold in the grocery store. I’m talking EGGNOG–from scratch.
Trust me, my friends, if you don’t like eggnog it’s because you haven’t had the real thing. So, get out every bowl you own and a couple of mixers so you can whip up a batch of this creamy, luscious delight.
Traditional Eggnog Ingredients
You can make the eggnog without alcohol. It’s just a delicious, but not quite as much fun. 🙂
12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups rum (you can also use bourbon)
1+ 1/2 cups sugar
3/4 cup brandy
2 teaspoons ground nutmeg
Traditional Eggnog Directions:
For those of you who don’t separate eggs that often, remember to use 2 bowls for this process. Break the egg shell, use one side to contain the yolk and let the whites pour into a bowl. Then, put the yolk in the mixing bowl and the white in the second bowl. You need to do this with every egg to assure that you don’t get any yolk in the whites because the whites won’t whip if they’re contaminated. Don’t you wonder about the person who discovered this?
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the color of butter.) Seriously, we’re talking 10 minutes! It’s very important.
Very slowly, add in the rum and brandy – just a little at a time.
When rum and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you’re making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ 1/2 teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.