Mama Cracker’s Knock-Out Eggnog Recipe
I know I’ve shared this recipe somewhere on this blog at some point, but it’s so delicious and useful that it warrants republishing. It is also directly relevant to Gil’s post below on innovative strategies to deal with pesky holiday visitors as it has an irresistibly soporific effect:
So here’s the original with a couple of updates added:
6 eggs, separated
1/2 cup sugar
1/2 cup Southern Comfort*
1/2 cup rum**
1/2 cup bourbon***
2 cups whipping cream
2 cups whole milk
Freshly grated nutmeg
Separate eggs and reserve whites in fridge in a separate container. In a large bowl, beat yolks until lemony, gradually adding sugar. Add the booze. Refrigerate mixture overnight.****
Next day, add milk to booze mixture. Beat egg whites until stiff peak stage. Separately beat whipping cream to the consistency of that nasty Cool Whip crap. Fold egg whites into booze mixture, then fold in whipped cream. Don’t over-mix—leave it a little lumpy. Grate nutmeg over top and enjoy!
* As vile and hideous as Southern Comfort is (and no one despises it more than I do, having once yerked up great quantities of it all over a golf course during a teenage drinking binge), it is for some reason an essential ingredient in this recipe. I tried doubling the GOOD bourbon once and eliminating the SoCo, and it wasn’t as good. Really.
** I generally use Appleton’s, but recently I tried it with Kraken rum, which is just insanely good. In my opinion.
*** I usually use Maker’s Mark or Knob Creek. Because I care.
**** We’ve omitted the refrigerate overnight step a time or two. If you’ve already had several cups of it made the proper way, you won’t notice the difference. If you haven’t you will. Funny how that works.
Categories: Booze •