ALTHOUGH NOG IS AN OLD ENGLISH TERM FOR ALE, most early references to what we know as eggnog
mention red wine as a main ingredient. By the mid eighteenth century in America, it seems the creamy drink was made primarily with rum, followed in the South by the substitution of bourbon, which, henceforth, became the standard spirit for the rich beverage served everywhere at Christmastime. Throughout most of the South, eggnog is made exclusively with heavy cream and bourbon, the salient exception being this less cloying version (often found,
ironically, in the bourbon-producing state of Kentucky), which includes not only both bourbon and brandy but
either half-and-half or a mixture of milk and heavy cream. It is, quite simply, the best eggnog I’ve ever tasted.
Makes about 8 drinks
INGREDIENTS
- 8 large pasteurized eggs (Davidson’s brand, available in many specialty food shops and some supermarkets), separated
- 1 cup sugar
- 1/2 cup bourbon
- 1/2 cup brandy
- 1/2 cup half-and-half
- Ground nutmeg for sprinkling
INSTRUCTIONS
- In a large bowl, combine the egg yolks and sugar.
- Using an electric mixer, beat the egg yolks and sugar until light and frothy.
- While beating, gradually add the bourbon and brandy to the egg yolk mixture until well blended.
- In another bowl, beat the half-and-half until very thick.
- Gently fold the thickened half-and-half into the egg yolk mixture.
- In yet another bowl, beat the egg whites until stiff peaks form.
- Carefully fold the stiff egg whites into the mixture.
- Serve the eggnog in punch glasses or glass mugs.
- Sprinkle each serving with a little ground nutmeg.
- Enjoy your delicious homemade eggnog!
