My family's Egg Nog recipe has been passed down to generations, and spread unto countless friends and families throughout the ages. It is silky, creamy, and booooozy. Best if made and left to chill for a few days to mellow, but certainly fine to whip up a batch on any given Tuesday to enjoy :) Cheers!
What do I need?
- Kitchen mixer or electric hand mixer
- 8 eggs, separated
- 1 cup sugar
- 1 pint light cream
- 1 Qt Milk
- 1 bottle light rum (yes, that reads one BOTTLE, I'll let you decide how large but 750ml will knock your socks off)
- 2 jiggers* whiskey
- 2 jiggers* dark rum
- Freshly ground nutmeg for each glass!
*What is a jigger you ask? Well, technically it is a person who dances a jig...but in this case it is 1.5oz of liquid.
Step 1: Step 1: Divide!
Separate 8 eggs - the whites can go directly into your kitchen mixer, or a large bowl (if using hand electric mixer) and the yolks in a small separate bowl.
Step 2: Step 2: Sweeten the Whites
Add 1 C of granulated white sugar to the egg whites
Step 3: Step 3: Beat Until Stiff!
Beat the egg whites and sugar in your kitchen mixer until stiff peaks are formed.
Step 4: Step 4: Beat the Yolks
Beat the 8 egg yolks in a separate bowl
Step 5: Step 5: Combine and Fold!
GENTLY (you worked hard to make those peaks...don't lose the fluff!) fold the beaten yolks into the whites, then add the cream and milk and combine once more.
Step 6: Step 6: Booze Time! (or Not)
This recipe is great with booze! It's great without booze! Will leave it up to you.
When adding, remember to gently stir/fold into the 'nog.
Step 7: Step 7: Wait
This egg nog is SO ready for you to consume now...so enjoy!
However, if you can wait a few days...it mellows into the silkiest dreamiest Egg Nog you have ever tasted in your life.
Serve well chilled and topped with fresh nutmeg!