Old-School Homemade Eggnog Recipe
"My family's old-school eggnog always blows people away as if it's some secret recipe, when it actually came from the Joy of Cooking. If you've only had eggnog from a carton, you're in for a treat. I've tweaked the timing and liquor added through the years to make it convenient to weave into your schedule when you have a whole mess of things to cook."
Lesley Porcelli, The Applegatarian Editor
As featured in The Applegatarian.
- 12 large eggs, separated
- 1 pound confectioners' sugar
- 2 cups brandy
- 2 cups dark rum
- 2 cups rye whiskey
- 8 cups heavy cream
- Freshly grated nutmeg
- In a large bowl, beat the egg yolks (reserve the egg whites, covered, refrigerated). Beat in the confectioners' sugar, then add the brandy slowly, beating constantly. Let stand, covered, for 1 hour.
- Beat in the rum, whiskey, and heavy cream. Cover and refrigerate 3 hours or overnight.
- Beat the egg whites until stiff peaks form, then fold into the nag. Serve in mugs sprinkled with nutmeg.