This is a standing tradition in my family. When I was small my dad would make eggnog every year. He would make some without alcohol for me, which was always my favorite. When people say to me "I don't like eggnog." I know they mean they don't like that weird stuff they sell at the store in a milk carton. This is nothing like that. This is all creamy, smooth and every glass you have makes you want more.
Over the years as people in my family got wiser about salmonella (and cholesterol levels got higher) the eggnog tradition went by the wayside. The cholesterol piece I can't help you with, but there are 2 versions of this recipe here. The first is the unpasteurized version the second is pasteurized. You pick. Then drink on my merry friends, drink on.
The recipe that my father used to make was straight out of the Joy of Cooking (circa 1970. You know before it got all healthy and still had Crisco in EVERYTHING). Have no fear. There is no Crisco in this divine concoction. The following is how I make it. I cut the amount of liquor quite a bit and people still tell me it's strong. In parentheses is the amount called for in the original recipe. If you make it that way you need to do 2 things:
1) Make sure you have plenty of hang-over remedy for the next morning
2) Take everyone's keys that is joining you for the evening.
With my disclaimer fully in place let's talk some nog.
Ingredients:
12 eggs separated
1 pound confectioner's sugar, sifted
3 cups of brandy, bourbon or rum (6 cups)
1 quart half and half
1 quart heavy whipping cream
Fresh nutmeg to grate on top
Beat the egg yolks with a electric mixer until light in color in a medium bowl. Add the sugar in four parts mixing well between each addition. add 1 cup of the liquor slowly and beat very well. Cover with plastic wrap and refrigerate for an hour. This will get rid of the eggy taste. Don't skip this. If you do it makes for nasty eggnog.
Take the mixture out of the fridge and beat in the creams and the remaining liquor. Refrigerate for 3 hours. Beat the egg whites until stiff but not dry. Fold into the liquor yolk mixture. Serve with nutmeg on top.
Pasteurized version
Ingredients:
12 egg yolks (I always save my whites for other things.Peppermint Meringues anyone???)
1 pound confectioner's sugar, sifted
3 cups of brandy, bourbon or rum (6 cups)
1 quart half and half
1 quart heavy whipping cream
3 cups pasteurized egg whites
Fresh nutmeg to grate on top
In a small saucepan, beat the egg yolks until they are pale in color with an electric mixer. Beat in sugar in 4 parts making sure that it is well combined between additions. Add the half &half. Turn the burner on low and while whisking constantly (I really do mean constantly. If you pause, you'll get scrambled eggnog. Not tasty.), bring it to 165 degrees. The mixture will begin to thicken like a custard. It should coat the back of a spoon. Remove from heat and let it sit for 5 minutes. The sitting part is important as that's when all the bacteria die. Add the heavy cream and the liquor and let it in the fridge for at least 4 hours. Beat the egg whites in a slightly chilled metal bowl until stiff, but not dry. Gently fold into the liquor mixture. Serve!
I love me some unhealthy foods, but reading eggs, half and half, AND heavy cream is making me go o_O.
ReplyDeleteWouldn't all that alcohol kill the germs? Hmm.