Ken's Eggnog

serves 12
Recipe from Jess Thomson

My uncle Ken’s eggnog is the real stuff. We favor a combination of dark rum and cognac, but I think Ken used half rum and half brandy. No matter -- just mix it up at least 3 weeks before you plan to drink it (4 weeks is best), as the flavors mellow and blend over time.

Read more about this recipe at Hogwash.

instructions

1. In the work bowl of a standing mixer fitted with the whisk attachment, whip the egg yolks on medium speed until light, about 2 minutes. With the machine on low, slowly add the confectioners’ sugar, and mix until blended. (No need to sift the sugar.) Add the salt and cognac, whisk to blend, and use a rubber spatula to scrape any sugar off the insides of the bowl, whisking on low and scraping until the sugar is totally absorbed into the liquid. Add the rum and 1 quart of the half and half (the liquid should come up almost to the top of the whisk), mix to blend, and transfer to a large mixing bowl. Clean and dry the bowl and the whisk.

2. Next, whisk 6 egg whites until thick and opaque but still soft (soft peak). Add the remaining 2 quarts cream, and whip again to mix. Transfer half of this mixture to each of 2 gallon-sized vessels. (I store my eggnog in 2 ceramic crocks with lids that seal closed.) There will be about 6 cups in each, including the foam.

3. Finally, stir the reserved mixture with the alcohol in it, and divide it between the 2 crocks, again about 6 cups into each. Stir to blend, and refrigerate for about 1 month, stirring (and tasting!) the eggnog once every few days, and ladling liquid from one crock to another, if you’d like the two crocks to taste identical.

4. To serve, whip 6 additional egg whites to soft peaks, and fold into the eggnog. Serve cold, dusted with freshly grated nutmeg.