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Old-Fashioned Eggnog

Joyce Hendley

This is the rich, creamy eggnog our grandparents made. The stuff you can buy in a carton doesn’t come even close – and you’ll never buy it again once you’ve tried this one. Since the recipe uses raw eggs, it shouldn’t be served to anyone with a compromised immune system. (Pregnant women and children should avoid it too – but they would anyway!) Make it a few hours ahead and chill thoroughly to allow the wonderful flavors to blend.

Time

30 minutes to prepare

3+ hours to chill

Ingredients

6 Pete & Gerry’s eggs, separated

¾ cup sugar

1 cup whole milk

1¼ cups heavy cream, divided

1 cup white rum

½ cup cognac

½ cup bourbon

Freshly grated nutmeg, for garnish

Directions

In a medium bowl, beat the egg yolks until thickened. Gradually beat in the sugar until mixture is pale yellow colored, then blend in the milk and 1/4 cup of the cream. Gradually add the rum, cognac and bourbon, beating until the mixture has lost its granular texture.

In a large bowl with an electric mixer, beat the egg whites until stiff, then gently fold them into the yolk mixture. Whip the remaining 1 cup cream to soft peaks and fold in. Chill thoroughly (at least 3 hours or overnight). Sprinkle with nutmeg just before serving.