Deliciously thick and creamy homemade eggnog becomes a food group for my darling husband during the holiday season. This recipe is the one that he makes over and over in double-batches just to make sure we always have enough.
makes one gallon
5 egg yolks
5 egg whites
1 1/4 cups sugar
3/4 cups bourbon
3/4 cups cognac
3/4 cups dark rum
1 quart milk
1/4 tsp salt
1 pint heavy cream
pinch of nutmeg
splash of vanilla extract
Combine yolks and sugar in a bowl and beat until ribbon stage.
Add bourbon, rum, cognac to yolk mixture. Set aside to rest.
In another bowl, whip egg whites and salt to stiff peaks. Set aside.
In yet another bowl, whip cream to medium peaks.
Fold egg whites and cream together. Add milk.
Combine egg white mixture with yolk-liquor mixture. Stir well.
Add nutmeg and vanilla to taste.
Store very cold.
Serve with a big hunk of vanilla ice cream floating in a punch bowl.