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EGGNOG3 - Wonderful eggnog
[I got this recipe from net.cooks back in 1982. It was
posted by Mike O'Dell (known around the network as "mo"). I
have made it for the last two Christmases, and find it quite
good. The recipe is basically as he posted it. I have added
a few comments in brackets. Apparently he served it at a
party at LBL-CSAM that year.]
This wonderful formula was handed down to me from my grand-
mother, who got it from her mother and grandmother. I hear-
tily recommend it as a superior lubricant for the festive
season.
12 eggs, separated
450 g confectioner's sugar
500 ml liquor
2 l heavy whipping cream
5-10 ml nutmeg
100 g sugar
(1) Separate the 12 eggs. Set the whites aside in the
'fridge, tightly covered for safety, as they won't
be needed until much later.
(2) Beat the yolks until they noticeably lighten in
color. From here on out, an industrial-strength
mixer (Kitchen-Aid K5, for instance) is a big
help. [Being at my in-laws, I was forced to use a
little GE hand mixer. It worked fine.]
(3) Continue beating the yolks while adding the
confectioner's sugar.
(4) Beat for about 4 minutes or until the mixture
turns much lighter yellow and takes on a satin-
like texture.
(5) While still beating, slowly add 500 ml liquor.
[If you decide you need more, this is NOT where
you put it in.]
(6) After the liquor is thoroughly beaten in, cover
the mixture with plastic wrap or aluminum foil and
let it stand for 1 hour at room temperature. This
is to "cook" the eggs and takes much longer if you
refrigerate. [I lay plastic wrap right down on
top of the mixture to avoid any possible "skin"
that might form.]
(7) After standing, add the heavy whipping cream,
unwhipped! You could try whipping it first, but
again, you are on your own.
(8) Add the nutmeg. OPTION: At this point, the ori-
ginal recipe calls for adding an additional 500ml-
1 l of liquor, but I omitted this as it passed a
taste-test as-is. If you want your 'Nog a LOT
stronger, have at it, but please taste before you
pour.
(9) Mix thoroughly, again.
(10) Refrigerate the mixture for 3 hours to let it
ripen. I use two large juice containers. It
splits nicely between them and will fit in our
'fridge. [Overnight is good, if you're making it
for, say, Christmas day, but see the safety note
below if you intend to let it sit overnight.]
(11) At the end of the 3 hours, remember where you put
the egg whites. Beat them until stiff but not
dry, adding about 100 g sugar to slightly sweeten
the whites. N.B.: 12 egg whites whip into quite a
mass, so be prepared. [You can also whip them 6
at a time. This is probably a very good idea if
you're doing it in a Kitchenaid, since 12 might
overflow the bowl.]
(12) Assembly instructions. Pour the whites into the
serving bowl you will be using. Then gently and
slowly pour the other mixture into the bowl, mix-
ing with a whisk to fold it all together. The
whites should be smoothly and evenly distributed
through the 'Nog to make it fluffy. They will
lose some of their bulk so don't be afraid to mix
thoroughly. Sprinkle the top with some more nut-
meg, and serve. A shaker of nutmeg by the bowl is
a nice touch for those wanting a shake on their
own mugful. [The first time I made this recipe, I
had to keep restirring the mixture. The only
difference I can think of is that the second time
I didn't add sugar to the egg whites.]
[This makes a large amount of eggnog. Last year I made a
half recipe, which sufficed for the 10 or so people we had
then. This year I made the whole thing, and 16 people left
some over (some of them don't drink, though).]
Powered sugar will do nicely, and even granulated would
probably work if you beat long enough. [I'm not sure about
the difference between confectioner's sugar and powdered
sugar. Maybe they were different in the old days?-SWT]
[Confectioner's sugar and powdered sugar are regional names
for the same product-BKR]
For the liquor, use bourbon, rum, vodka, Canadian blended,
or whatever you like. Being a bourbon fan, I used that in
the batch for the CSAM party. The others should work but I
haven't tried them. Depending on taste, you may want more
than this. [I used rum the times I made it.]
[Note from the editor: eggwhites are extremely susceptible
to bacterial infection. If you intend to make this eggnog
ahead of time, to let it stand longer than the 3 hours sug-
gested, do not store the separated eggwhites and then blend
them in at the last moment. If you want perfection in over-
night eggnog, then discard the whites from the separated
eggs, and crack and separate 12 new eggs in the morning and
use their whites. If you want economy in overnight eggnog,
then fold the eggwhites into the alcohol mixture before
storing it overnight.-BKR]
Difficulty: moderate. Time: 1/2 hour preparation, 3 hours
waiting. Precision: no need to measure.
Enjoy!!!
-Mike O'Dell
Arlington, Virginia
Reposted and annotated by Spencer W. Thomas:
({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA)
Salt Lake City, Utah
| Last modified: 9 May 2006 | 27 hits in May 2012 |
