Every holiday season my dad whips up a batch of his homemade egg nog. Just thinking about it right now makes my mouth water. Over Thanksgiving weekend, I learned his not-so-precise combination of recipes that he uses to concoct this alcohol enriched creamy delight. His original vintage recipe said to beat until “tick”. So, that is what we do!
First of all, my parents are proud owners of the, mother of all mothers, Kitchen Aid mixer. This is ironic because my mother and I used to make fun of people who would buy this $250 mixer on black Friday. Well, she is not laughing any more…I still am though. I have to admit, it works pretty slick for this recipe. I still think that there is probably something out there that is a lot cheaper that can do the same job????
- 12 eggs, separated
- 2 cups white granulated sugar
- 1 qt milk
- 1 qt liquor (any combination of whiskey, rum and brandy will do depending on individual taste)
- 0.5 tsp salt
- 2 tbsp vanilla
- 1 qt heavy whipping cream
- 1.5 tsp nutmeg
He began by separating the egg yolks from the egg whites.
Use the mixer to blend the egg yolks with 1.5 cups sugar until tick and pale. Add milk, liquor, salt and vanilla to mixture until blended. Refrigerate.
I set the bowl and beater in the snow to chill. Then using the mixer, Dad whipped the cream until soft peaks formed and set aside. Then he whipped the egg whites with 0.5 cup of sugar until soft peaks formed. Then he combined the egg white mixture with the cream. Lastly, he folded the yolk/alcohol mixture with the cream/egg white mixture and sprinkled the top with nutmeg. And cheers!