The annual making of great-grandma's egg nog
There are many family tales about this egg nog, from the time my grandmother's minister stopped by on Christmas Day and nobody noticed his nine-year-old son was slurping down mug after mug, to the story of my great-grandfather and his friends going caroling round the neighborhood with a massive jug of the stuff to fortify themselves, getting more and more festive as they went. For the last several years I've made it Christmas Eve after we get home from celebrating with one half of Mr Psmith's family, and we take it with us the next morning when we go celebrate with the other half.
This is the noggiest damn nog you will ever find, and it's AWESOME:
6 eggs, separated
2 c sugar
1-1/2 c. bourbon
3/4 c. rum
3/4 c. brandy
3 pints heavy cream
1 pint milk
Beat egg yolks until pale and lemony. Add sugar slowly, beating well. Add booze gradually, continuing to beat slowly. You will need to scrape the bottom of the bowl several times, since sugar doesn't melt well in cold stuff. Finally, add the cream and milk slowly, continuing to stir (I usually do this last bit by hand rather than with a mixer). Pour into a large pot with a lid and place in the freezer for at least 12 hrs.
Shortly before serving, beat the egg white until soft peaks form. Fold gently into the egg/cream/booze mixture. Ladle into mugs, sprinkle with cinnamon and/or nutmeg, and enjoy (but be wary!).
This is the noggiest damn nog you will ever find, and it's AWESOME:
6 eggs, separated
2 c sugar
1-1/2 c. bourbon
3/4 c. rum
3/4 c. brandy
3 pints heavy cream
1 pint milk
Beat egg yolks until pale and lemony. Add sugar slowly, beating well. Add booze gradually, continuing to beat slowly. You will need to scrape the bottom of the bowl several times, since sugar doesn't melt well in cold stuff. Finally, add the cream and milk slowly, continuing to stir (I usually do this last bit by hand rather than with a mixer). Pour into a large pot with a lid and place in the freezer for at least 12 hrs.
Shortly before serving, beat the egg white until soft peaks form. Fold gently into the egg/cream/booze mixture. Ladle into mugs, sprinkle with cinnamon and/or nutmeg, and enjoy (but be wary!).