Egg Nog


12 eggs, yolks separated from whites
1+ 1/2 Cups sugar
1 tsp Vanilla
6 Cups milk
2 Cups heavy cream
2 Cups bourbon
3/4 Cup brandy
2 tsp ground nutmeg


Beat the egg yolks together with the sugar for approx 10 minutes, using a mixer. This sounds like a very long time, but it emulsifies the eggs and gives them the required thick buttery texture. Slowly add the vanilla, bourbon and brandy, while still mixing on low. Put egg-sugar-alcohol mixture in the refrigerator [for up to six hours] to thoroughly cool.

Half an hour before serving, remove egg-sugar-alcohol mix from the fridge, and stir in milk, and 1-1/2 tsp of the ground nutmeg.

In a chilled mixing bowl, use electric mixer and whisk attachment at high speed to beat heavy cream until soft peaks form.

In yet another bowl, beat egg whites with whisk attachment and your mixer until stiff peaks form.

Fold egg whites gently into egg yolk-sugar-alcohol-milk mixture. Now fold the whipped cream into the mixture as well. Ladle egg nog into festive mugs, and garnish with remaining 1/2 tsp of ground nutmeg.

Enjoy your egg nog by the fireplace, if possible. Nat King Cole records optional.