A recipe for REAL EGG NOG. This recipe will knock your socks off.
This Egg Nog that is fit for Kings, but it can be enjoyed by common folks with a flair for the regal. I got this recipe from my Dad. He claimed to have made it many times for the rich and famous of Dallas, Texas in the 1930’s, when he was a cook and chauffeur. When he made it for our family, I was his main hand egg beater operator. We were too poor to have an electric mixing bowl or electric mixers. Anyway, this is what you do to make this extravagant, elegant, unforgettable, Egg Nog.
Remember this Egg Nog bears no resemblance to that icky store bought stuff that is referred to as “egg nog.” When people first see the finished product they will deny that it is Egg Nog. They will make all kinds remarks about raw eggs. They will say” it’s too thick.” This simply means there will be more left for the adults, the true connoisseurs of Egg Nog, who appreciate the real thing.
This recipe should serve 4 to 6 people (not a lot of seconds). Caution, the first time people taste this homemade Egg Nog, they may complain that isn’t like the stuff they have been getting from the local super market dairy case. If they don’t like it, that’s okay. It means there will be more for the good guys. Frankly, I tried the store-bought stuff only two or three times in my life and almost threw up each time. I will not allow anyone in my household to buy that putrid stuff. You will never go wrong with this Egg Nog I am describing here.
Putting It Together
Ingredients
• Six large eggs
• Nutmeg
• Pure Vanilla Extract
• Whipping Cream – 2 Pints
• Sugar – 1 Cup
• 1 to 2 Cups of good Whiskey or Bourbon (Jack Daniels, Wild Turkey, or Crown Royal)
Start with 6 large eggs.
- Very carefully crack each egg at about the mid-point of the shell. Separate the yolks from the whites of the egg by carefully pouring the yolk back and forth, letting the white stuff drip into a separate, large bowl.
- Put the egg yolks into a separate bowl. This is kind of a tricky procedure, but once you have screwed it up with the first one or two eggs, you will get the hang of it.
- Stir about 1 ½ cups of sugar and 1/8 teaspoon of nutmeg into the egg yolks. Add about three drops of pure Vanilla extract. This will turn into a kind of yellow paste.
- Next, pour a cup of top-shelf bourbon (Jack Daniels, Wild Turkey, or equivalent) into the yellow paste of egg yolks. Don’t over do here with the booze. It is here for flavoring only. People can always add more liquor to their individual portions. After stirring the liquor into this egg yolk mixture, set it aside.
- At this point, you want to whip two pints of heavy whipping cream until it peaks when you take a spoon out of it.
- Next beat the egg whites until they form peaks. A tablespoon of sugar, sprinkled over the top will make the egg whites stiffen sooner and better.
- Now slowly fold the egg yolk mixture into the whipped cream. After that is done, slowly fold the stiffened egg whites into the egg yolk/whipped cream mixture.
- Sprinkle a little nutmeg on top and serve using a large spoon or ladle. I suggest that you make only as much as you are going to consume, it doesn’t sit very well over night. Adjust the liquor content according to taste one cup may be too much. I sometimes put together an Egg Nog making travel kit – eggs, whipping cream and booze – to visit friends and neighbors during the Holidays.
There is nothing like the real thing!!!
Bon Aperitif!!!
Drop me a note at Randassocs@gmail,com if you liked this recipe. I have other recipes to share from an unpublished Ebook called “Mom’s Box Lunch”