The only eggnog I'd ever had was the overly sweet store-bought goo. Until this Christmas when my sister's boyfriend (who's blog is this anyway?) decided to whip up a batch of the good stuff. Double Electrified Warning: this batch could easily serve a dozen people, it took us three days to finish it between three people. If you are not serving it at a party, maybe halve the recipe so you can finish it in a reasonable amount of time. Not only that, but one glass is plenty, more will probably give you a tummy-ache because it's so rich.
12 eggs (separated)
1 lb confectioner's sugar
4-8 cups dark rum, brandy, bourbon or rye (we used Bacardi Gold)
2 quarts whipping cream
ground or grated nutmeg
Separate eggs and beat yolks until light in color. Gradually beat in confectioner's sugar. Add very slowly 2 cups rum (or other liquor).Let stand one hour to dispel the "eggy" taste and destroy possibility of salmonella. Add, beating constantly, 2-4 cups more of liquor (we ended up with 6 cups total liquor in our batch) and 2 qts whipping cream. Refrigerate 3 hours (we refrigerated our overnight at this stage).
Beat 8-12 egg whites until stiff but not dry and fold into mixture. Serve sprinkled with freshly grated nutmeg.
Wow! This stuff is amazing! If you've never tried homemade eggnog, you must give it a go.We paired our nog with a brined and butter-basted turkey, roasted garlic sour dough stuffing, garlic mashed potatoes, and roasted Kabocha squash. Yum! And to think, I did nothing but brine that turkey (more on that later). My husband took care of the stuffing, bird, and squash, and my sister made the potatoes. What a family, thanks everyone, it turned out to be one of the best meals ever.