1958 Eggnog
This traditional eggnog recipe is a celebrated classic. It combines egg yolks, sugar, bourbon, and cognac into a rich base, which is then folded with whipped cream and stiff egg whites. The mixture requires chilling to allow the flavours to meld and is finished with a sprinkle of freshly grated nutmeg. It yields a generous quantity, ideal for holiday parties. The recipe includes an optional step to add milk for a thinner consistency if preferred.
Ingredients
- 12 eggs, separated
- 1 cup granulated sugar
- 1 cup Bourbon
- 1 cup cognac (Armagnac great too)
- 1/2 teaspoon salt
- 3 pints whipping cream
- nutmeg, freshly grated to taste
- 1 -2 cup milk (optional)
Method
- Using an electric mixer, whip the egg yolks and sugar together until the mixture becomes thick.
- While beating on a slow setting, gradually pour in the bourbon and cognac. Place the mixture in the refrigerator to chill for several hours.
- Introduce the salt to the egg whites. Beat them until they are nearly stiff.
- Whip the cream until it forms stiff peaks.
- Gently fold the whipped cream into the chilled yolk mixture. Then, carefully fold in the beaten egg whites. Refrigerate for 1 hour.
- Just before serving, dust the top with freshly grated nutmeg. Offer it in punch cups accompanied by a spoon.
- For a thinner eggnog, you may stir 1 to 2 cups of milk into the yolk mixture.
Nutrition (per serving)
Sodium63700 mg
Recipe details
CategoryDrink
AuthorBusters friend
