Honestly I think this came from a Seattle Times newspaper clipping in the early 1960's but this eggnog has been a family tradition as long as I can remember.
My brother Erik spread it to Germany and Spain where a number of his friends make it still.
Allow NO LESS THAN 72 hours before serving.
It takes me about 45 minutes to an hour to make - unless done completely by hand which takes more like two hours and strong wrists.
I also use a large copper bowl which helps with the beating of the egg-whites - but it is not necessary.
You need a vat or large pan with a lid, that can hold about 2 1/2 gallons and can be kept chilled somewhere (fridge or outside)
And you will need a large mixing bowl for the egg-white froth as well.
12 Eggs, Separated
2 Cups of Sugar
1 Fifth of Brandy
1 Fifth of Bourbon
(1 Fifth of Rum) - Erik makes the full version, I leave this out.
3 Quarts of Heavy Cream
optional: Freshly Ground Nutmeg
For smaller parties just cut this in half (but really, it keeps well so why would you?)
Add ONE cup of sugar.
- Beat, Beat, Beat - we want it light yellow and fluffy (soft peaks if you are patient enough)
Now we mix in the cream and booze
-I like to add the bourbon first and mix it so it all pours well into the vat.
Then add the rest of the booze, and Mix-in 2 quarts of cream (here's where I use the Half&Half)
Save the last quart for later.
A rubber spatula is nice to get everything from the bowl to the vat.
- Set the vat aside, give the mixing bowl a good rinse -
Time for the Egg-Whites:
Beat the Egg-Whites, just the whites, in a bowl
and Beat them,
and beat them...
Now, one teaspoon at a time, we add the second Cup of Sugar.
Sprinkle one spoon-full gently over the whites, then back to the beatings...
Until you have the whole cup of sugar mixed in.
Now fold the last Quart of Cream into the whites.
- I use a large rubber spatula and ever so gently just scoop it around folding it in.
Now--the hard part, let it sit, undisturbed for 72 hours.
(In a pinch if you didn't use the Rum, you can get away with 48, but not if you added the Rum!)
- The Whites will separate again, and form a 'crust' on top of the booze-mix - don't mix that in!
When you are ready to serve you want a good ladle so you can get the booze from below and then add the crust as topping in the glass.Sprinkle a little Nutmeg if you like; and collect the car keys from anyone who is having a glass.
We serve first on Christmas Eve, and I have a mason jar I try to fill and keep for New Years Eve.
And I wish you a Happy Yule!