well, trying to make egg nog today (why not get drunk holiday style)…went to the gas station to get whipping cream as I thought it would be quick, #1 they are in pints so I had to do some quick math :) and then I only had one quart and had to go back to get two, and the girl was like “wtf? – deja vu – what are you making, ice cream?” – no – egg nog!
Eggnog in Quantity
Adapted from “The Joy of Cooking”
serves approximately 20
12 eggs, separated
1 pound confectioner’s sugar
4-6 cups bourbon (or rum)
2 quarts whipping cream
pinch of salt
freshly grated nutmeg
1. Strain the egg yolks through a sieve and beat until light in color. Gradually add the sugar. While continuing to beat, slowly add 2 cups of the bourbon. Cover the mixture and let stand for 1 hour to dispel the “eggy” taste.
2. Add 2-4 more cups of liquor and the cream, beating well. Cover and refrigerate the mixture for 3 hours.
3. Beat the egg whites until stiff but not dry. Fold them into the other ingredients. Grate nutmeg to taste into the eggnog and fold it in. Serve with an additional sprinkling of nutmeg over each serving.