The genesis for this string of post came from hearing a friend describe her annual egg nog production. I was taken by the amount of work and care she put into making each batch and the obvious craft she brought to the task. She was gracious enough to document the process this year. The techniques involved apply to all of the recipes given in part 2 of these posts-

Here’s my recipe I am true to. It came from my sister’s husband’s family, where they’d keep it in the garage and sip on it until Easter!

  • 1 dozen eggs, separated
  • 1 lb powdered sugar
  • 1 quart bourbon
  • 1 cup light rum
  • 2 quarts whipping cream

Beat yolks until light yellow in color. Add powdered sugar, which will thicken it. Add booze slowly so not to “cook” the eggs. I have been adding some brandy to spice it up! (5 cups of liquor in all). Set aside in large container. Whip cream to soft peaks. Set aside. Whip egg whites to soft peaks. Fold in whipped cream and egg whites. Stir daily until ready to serve. It looses a lot of volume. I like to start now (around Thanksgiving) for Christmas. I usually strain before serving to get out any stubborn lumps.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gettting Started 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Progressive additions to the yolks

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beaten egg whites, then cream are folded in

 

 

 

The final mix is stored in the refrigerator, stirring every few days until it is needed.

 

We got our hands on some the other night. It was really something – light and airy with the complex flavors of the liquors and a mouth coating texture. A real treat and miles removed from the grocery store cartons.

 

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