12 eggs, separated
6 cups milk
2 cups heavy/thickened cream (whipping cream)
2 cups bourbon
1½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg
- In a large bowl and using a mixer, beat the egg yolks together with the sugar for about 10 minutes (you want the mixture to be firm and the color of butter).
- Very slowly, add in the bourbon and brandy - just a little at a time.
- When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
- 30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
- Stir in 1½ teaspoons ground nutmeg.
- In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
- In yet another bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg white mixture into the egg yolk mixture.
- Gently fold the cream into the egg mixture.
- After ladling into cups, garnish with the remainder of the ground nutmeg.
Since the recipe calls for raw eggs, you must either buy your eggs from a personally known, reputable source, or buy pasteurized eggs, which is what I do when I make this recipe. I put the egg yolk mixture into a serving bowl and chilled it for three hours. When the recipe is finished, allow the guests to serve themselves. The mixture is very rich, is guaranteed to ruin any weight loss diet in three minutes, and your guests will come back for seconds... and thirds.
If you're making this for kids, skip the hooch and you'll still have excellent eggnog.
Disclaimer: I'd like to meet the 8 people this is supposed to serve. This recipe provides about three ounces of 80 proof liquor per glass, and it's delicious. Everyone will want another glass, and before you realize it, your guests will be half in the bag.