your only experience of eggnog is the slimy yellow
stuff in cartons from the grocery store,
the real thing can be an epiphany of sorts. This
recipe is adapted from The Joy of Cooking.
(I simplified the proportions so I could
remember them and scale them easily.) Be
forewarned: virtually everything in this drink is
really bad for you (possibly excepting the eggs
themselves): artery-clogging cream, copious amounts
of alcohol, and heaps of refined sugar. Well, just
think about the nutmeg, then.
each egg, you will need
1/2 cup whipping cream or heavy cream
1/4 powdered sugar (or a little more, to taste)
dash of freshly grated nutmeg
the spirits, rum, bourbon, and brandy are all
popular choices. I usually use a mixture of dark,
spiced rum and bourbon. I use a quarter cup
measure, so it's easy to remember: two measures
each of spirits and cream, one of sugar.
the eggs. Blend the eggs with the spirits, cream,
and sugar. Beat the egg whites until they are
stiff. Carefully old the egg whites into the nog
mixture in a cup or mug. It should look frothy and
rich. Grate a bit of nutmeg on top.
quantities above yield one mug-sized serving or two
small teacup-sized servings.
this recipe is just to rich and potent for you, you
can substitute milk for half the cream and half the
spirits. Don't ask me to drink it,