Recipe “exactly as received” from Annette Burchell in Ironwood, MI. I prepared this with Jason Halstead on December 11, 2014 in Portland, OR for holiday gift giving (and personal enjoyment!)
Admittedly this recipe looks unhealthy at first glance. But if you only drink it once or twice a year as a holiday treat… and it’s SO darned delicious… really, how bad can it be? Plan to make it at-least three days — or up to two weeks — before serving (or giving as gifts). All of the alcohol helps contend with any fears of using raw eggs. Just keep this concoction refrigerated until ready to serve. (And, if you add it to your morning coffee on one of those relaxing-at-home-holiday-weekend mornings… prepare for the rest of your day to take on a nice rosy glow!).
Heads up: This recipe makes A LOT which makes it perfect in your punch bowl for a large holiday party / gathering. Just be prepared! You’ll definitely need a very large bowl (or two large vessels in which to prepare and store it). You’ll also need ample refrigerator space to receive and hold the eggnog until you’re ready to serve it or bottle it.
Ingredients
24 eggs (separated)
1 lb. granulated sugar + 1 cup
1 lb. powdered (confectioners) sugar
1 fifth (750 ml.) applejack
1 fifth (750 ml.) brandy or cognac
2 cups bourbon
2 cups dark rum
3 quarts whipping cream
Whisking the egg yolks with the sugars.
Nutmeg (to taste)
Instructions / Method
At least 3 days before serving, separate the eggs. Beat the yolks in a large bowl (use your Kitchen-Aid or a hand mixer) as you slowly add the granulated sugar — reserving one cup of sugar for the egg whites; then adding the powdered sugar. It will be pale yellow, and thick.
Slowly add the liquors, mixing thoroughly; then add the cream —stirring well to incorporate, along with nutmeg (to taste).
Beating the egg whites until stiff peaks form.
In a separate bowl, beat the egg whites with one cup of sugar until they form stiff peaks.
Gently fold the whites into the egg nog mixture along with any additional grated nutmeg (to taste) to adjust for the added egg whites
Folding the egg whites into the eggnog before CAREFULLY moving the mixture to the fridge for two or three days of re-folding and storage before serving.
Store covered in the refrigerator; re-fold and stir the mixture a couple times each day to keep it well incorporated, and to help the flavors meld.
The egg nog will be ready to serve after three days. But the longer it sits, the better it gets (some online recipes call for making it a month ahead). You can also bottle it in sterilized bottles or Mason jars to give as gifts — just be sure to keep it refrigerated!
Finished product… quart and pint jars, all labeled (courtesy of Jason Halstead’s creativity) and ready for holiday gift giving!