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Creamy Egg Nog #1
1 dozen eggs, separated
1/2 tsp salt
2 1/4 cups sugar
2 cups bourbon (optional. Use more or less if desired)
1/2 cup rum (optional. Use more or less if desired)
1 quart milk (add another pint of milk if not using liquor)
2 Tbl vanilla
3 pints heavy cream
Beat together the egg yolks and salt in a large mixing bowl,
slowly adding 1 1/2 cups of the sugar. Continue beating until tick and pale.
Stir in the bourbon, rum, milk and vanilla until well mixed. Beat the egg whites
until foamy and slowly add the remaining 3/4 cup sugar, continuing to beat until stiff and
all the sugar has been incorporated. Whip the cream until stiff. Now fold the
egg whites into the yolk mixture and then fold in the whipped cream. Taste and add
more bourbon and/or sugar if necessary. Pour into a punch bowl and sprinkle with
nutmeg. The punch bowl can be sitting in a bed of ice to help keep chilled.
Simple Egg Nog #2
1/4 cup sugar
1 quart milk, chilled
1 1/2 tsp vanilla
1/4 tsp salt
Beat three whole eggs and 1 yolk until very thick and light
in color. Add 1 2/3 tablespoons sugar, beating in thoroughly. Stir in milk,
vanilla, and salt and pour the mixture into glasses.
Beat remaining egg white until almost stiff, add remaining
sugar and beat until peaks appear. Top each glass of eggnog with a spoonful of
meringue, sprinkle with nutmeg and serve immediately.
If you are not going to use right away, be sure to
refrigerate until ready to serve but in any event, drink your egg nog as
soon as possible and do not keep in the refrigerator overnight.
As with any egg product, if the
egg nog sits out throw it away to avoid the possibility of Salmonella!
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