The crazy work madness is over (allowing me to settle into routine work load) so I’m celebrating with a drink! Actually, this post originated as a Facebook discussion, but this eggnog is just so good, I had to share it with the masses. You know you’re in good hands when it’s a grandpappy’s recipe. Unfortunately, it’s not my grandpappy’s recipe (Something makes me suspect neither of my grandfathers – one Thai and the other, a Christian missionary – were too much into eggnog. But you never know.), it’s someone else’s grandpappy’s recipe that I just happened to Google when my parents asked for eggnog after Thanksgiving dinner. (And by asked, I mean they suggested in wistful tones that it would be lovely to have eggnog and wasn’t it a shame we hadn’t picked some up at the store, and I volunteered to make it with what we had to save us from such despair.) This recipe, which you can find here, looked like the best of what I could find – and man, was it ever! My family is insisting this be a new tradition to include with the rest of the holiday fare.
And by holiday fare, I suspect they mean any meal and/or without a meal on special days that you need such a pick-me-up. Like on days ending in “day”.
So in such holiday spirit, I feel I should share the wealth.
In the spirit of the public good, I should also draw your attention to the fact that there is a very good reason the recipe begins and ends with a disclaimer about “drinking responsibly” and designating someone responsible (read: more sober than you would be should you drink this) to drive your drunk ass home. Or be smart like us: drink this in the comfort of your own home, where the longest, most dangerous commute is from the living room to your bed. Or couch. Or wherever you happen to land.
Because the recipe calls for a 1/2 cup of rum AND one and a half cups of bourbon. Ahem. It’s good stuff.
I made 8 servings, which basically called for:
4 fresh eggs
1/2 c. of sugar (separated into (2) 1/4 cups)
1/2 c. of rum (I used Myer’s dark rum)
1 1/2 c. of milk
1 1/2 c. of bourbon (I used Woodford reserve for about half of it and Chivas for the rest because I didn’t want to use up all the good stuff)
1 cup of heavy whipping cream
and nutmeg to serve (This part is important!)
- Separate eggs into yolks and whites in separate bowls.
- Beat egg-yolks with 1/2 of sugar, set aside.
- Beat egg-whites until stiff, then mix in other 1/2 of sugar.
- Pour the yolks into the whites and mix together slowly.
- Stir in rum slowly.
- Stir in milk slowly.
- Stir in whiskey slowly.
- Stir in 1/2 of cream slowly
- Whip rest (1/2) of cream and fold in carefully.
- Serve at room temperature and sprinkle nutmeg on the top.
Cyril K. Collins sure knew what he was doing. This stuff is super rich and creamy (so, not the healthiest drink calorically…but who’s counting? Not me.). If you take care to blend it smoothly, it goes down super nicely. I hate when you can taste the layers of different drinks like in a poorly made Irish coffee. Bleah, no thank you. But this one? Smooth as a baby’s hind-ang.
And alcoholic enough even my hubby stopped at one. And my hubby can pack the alcohol away.
Of course, my mom had two servings in one sitting, so there you go.
But then, I don’t recall whether she did do more than sit after that.
What I really want to do is make some of this again this weekend. And then take some of it and put slices of good bread in it to soak overnight and in the morning, take a fat slab of butter and maybe some cream cheese and jam and fry up the best stuffed French toast ever made on this beloved planet.