This incredible Egg Nog recipe is slightly spicy, silky smooth and as light as clouds.

6 fresh eggs, separated
1/8 teaspoon salt
1-1/4 cups sugar
1 cup bourbon – I’m going to name names: use Jack Daniels
¼ cup dark rum – Captain Morgan performs magic in this role!
2 cups whole milk (no substitues)
1 tablespoon vanilla
1-1/2 pints heavy whipping cream
Freshly grated nutmeg

Make this bowl, your first bowl, very large. You’ll be blending all of the ingredients back into the first bowl. Beat the egg yolks and salt and gradually add ¾ cups of the sugar. Continue beating until the mixture becomes pale and thickens. Beating the yolks and sugar to the proper consistency is vital to the successful outcome of this recipe. Once the yolks and sugar have become thick and pale, thoroughly stir in the bourbon, rum, milk and vanilla.

In a second bowl, beat the egg whites until they become foamy. Slowly add the remaining sugar and continue beating until the whites become stiff.

In a third bowl, whip the cream until stiff – but not dry.

With a wide spatula, gently fold the egg whites into the yolk mixture. Once fairly incorporated, gently fold in the whipped cream.

Taste and adjust the balance of bourbon and sugar if necessary.

Gently transfer to a punch bowl and garnish the surface with freshly grated nutmeg.

Hint: the reason to gently fold the ingredients together is to retain the volume of air introduced in the whipping and beating processes.

Yield: 4 quarts or 16 8-ounce servings.
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