Tis the season to get drunk, super drunk. Be it in good cheer, or just as a coping mechanism to deal with family. This year, my family’s all here, to which I say, bring on the eggnog.
So, in the Christmas spirit, this is my never-fail, always delicious, super alcoholic eggnog recipe. This recipe is good for about 15-20 glasses, depending on how big your glasses are.
So, get your whisks ready, and get a-crackin’.
2 CUPS OF GRANULATED SUGAR (about 3/4 full for each cup, or to taste)
2TBSP GROUND NUTMEG
1TSPN VANILLA EXTRACT
1 CUP OF WHIPPING CREAM (the liquid type, not the pre-whipped kind)
1 CUP OF FULL MILK
1.5CUPS OF BOURBON
.5CUP OF SPICED DARK RUM
You will need a hand beater, 2 large bowls and patience.
- In 2 bowls, separate the yolks from the whites. YOU WILL NEED BOTH, so don’t discard anything, except the shells.
- Pour a cup of sugar into the egg whites. Take your hand beater, and beat it until it’s fluffy and forms stiff, glossy peaks.
(I start with the egg white first, because if you get anything else in it, the glossy white peaks won’t form).
- Once that’s done, pour the remaining sugar into the bowl with egg yolks. Using the same beater, whisk it until the yolks become lighter in colour, and become a little (for lack of a better term) fluffy.
- Once the yolk has lightened in colour, add the cinnamon + nutmeg + vanilla extract. Beat again, until everything is blended really well.
- Slowly add in the cream, beating until mixture becomes thicker. The whipped cream won’t fully become whipped, but that’s OK. You just want to give it a bit more body.
- Add the milk in and beat it all together.
- Now, for the best part, add in the bourbon and the spiced rum. Whisk the mixture together, smell how lovely the nutmeg and cinnamon bring out the aromas of the spiced rum and bourbon.
- Take the bowl of whipped egg whites, and pour it slowly into the bowl of mixture. Using a whisk, mix them together gently until everything is smooth and blended.
- Drink straight, or for maximum taste explosion, chill overnight. This mixture will keep for up to a week.
For those who are uncomfortable with raw eggs, another way of making this is:
- Fill a pot with a very shallow layer of water above a stove. Fit the bowl of egg whites on top of it, making sure the water and the bowl do not come in contact. Over low heat, letting the steam from the water heat up the egg whites, whisk the sugar and the whites until the sugar is melted. (Appx. 10 minutes)
- Once the sugar is all melted, place the bowl of egg whites on a cool surface. Take a hand whisk and whisk everything together. Depending on how fast your hand whisk is, this should take between 15-30 minutes, until stiff, glossy peaks are formed.
- Do the same for the egg yolks, whisking constantly, to ensure no pieces of cooked eggs.
I hope you enjoy, happy holidays, and bottom’s up!