My dad used to make this egg nog every year on Christmas Eve. It is very potent if made exactly as called for. I always cut the booze in half and it seems just right. One year, probably about 1970, Dad made a batch and he was sipping it all afternoon while we were decorating the tree. He had a little more than he could handle and had to go lay down. We didn’t see him until morning. It was the only time in my life that I ever saw my dad with a hangover. Lucky for him, Santa had brought him a new La-Z-y Boy recliner for Christmas. He spent the whole day in it snoozing off his terrible hangover. SO, BE WARNED!
- 12 whole eggs
- 1 1/2 cup sugar
- 1 quart whole milk, chilled
- 1 quart heavy cream, chilled
- 1 quart whisky or cognac (my dad used Kessler’s Rye whiskey – eeeww! No wonder he had a hangover! I like it with cognac, but only add 2 cups)
- 1/2 cup rum (I use the 1/2 cup, but I really like dark rum better than light)
- shaved nutmeg for garnish
Beat egg whites until foamy. Add sugar gradually, beating after each addition until sugar is dissolved.
In separate bowl, beat egg yolks until thick and lemon colored.
Fold egg white mixture into egg yolks.
Gradually, add heavy cream, milk, cognac and rum. Stir until well mixed. Turn carefully into well chilled punch bow. Sprinkle with nutmeg. The egg whites will eventually rise to the top so periodically, stir nog to re-mix egg whites.