This is a recipe my father used back in the 40’s. Many years ago, I found it among his things, but never made it until tonight. Now I will never make any other version. It’s really airy yet creamy, with just the right balance of booze.
After several requests, here is my dad’s 1940’s recipe for eggnog. After all, we still have New Year’s to go through! This is guaranteed to keep you warm.
Note that this recipe uses raw eggs. If this scares you, I doubt you’d be on this site anyway, but normal warnings apply. Use good, clean eggs and break them correctly (not on the side of a bowl).
Egg Nog
- Beat 8 egg whites until stiff peaks.
- Add 1/2 cup sugar and beat until incorporated. Set aside for a moment.
- Beat 8 egg yolks and 1/2 cup sugar.
- Put the whites back on the mixer, and fold in the beaten yolks
- At a slower speed, add 1 qt heavy cream, 1 pt whole milk, beat some more.
- Add 2 cups rum and 1/2 cup bourbon.
- Pour into glasses, dust with freshly ground nutmeg
- Call cab to take you home, and be sure to take your Lipitor**.
*uses raw egg. Follow normal precautions i.e. not drinking if you are pregnant (not that you would!) etc. Google for information if you are uncertain. **Yeah, the Lipitor is a joke. Geeze, no more letters.
wineguy says
December 25, 2009 at 8:12 amPerfect! I was looking for something that will abet family harmony today. And they’ll think I’m doing it just because I’m a nice guy. Hee-hee!! Thanks for sharing, FD, and very Merry Christmas to you!
Jessica Roberts says
December 25, 2009 at 9:43 pmWhy should I not crack eggs on the side of the bowl? And what is the alternative?
Jakki says
December 26, 2009 at 9:38 amJessica….you do not get a “clean break” and shells can contaminate the product….yadayadayada :-)…Crack the egg on a flat surface going straigh down on it’s side….you will get a clean break….
Cuisine Bonne Femme says
December 26, 2009 at 9:19 amAll the pro chefs I know, and the way I was taught in cooking classes and commercial kitchens was to crack an egg on a solid flat surface (the counter or table). The reason is that there is less likely a chance that tiny bits of shell will end up in the egg and bowl itself.
Here’s instructions and a video: http://www.wikihow.com/Break-an-Egg
Don’t feel bad though – lots of people crack an egg on the side of the bowl. My parents do that. But then again, they also cook with dull knives (the horror).
AlchemistGeorge says
December 29, 2009 at 5:20 pmThis sounds excellent – its very similar to the recipe we use and love. The Lipitor is genius, we call stuff like this “a heart attack in a glass”
shrimp bloody mary says
December 17, 2010 at 1:15 pmI’ve been looking for an eggnog recipe for the past few days, and I think I might have found my winner. This looks great. I’m going to try it out for the office Christmas party this weekend. Thanks for sharing this great recipe
Food Dude says
December 17, 2010 at 4:45 pmI’m glad you reminded me the eggnog recipe was on the site! I was wondering where I put it last night.
Skylor (Sprout Lifestyle) says
January 4, 2013 at 12:38 pmWhat! This sounds so good. I’ve never made egg nog before and I am a serious sucker for it. The bummer part? Christmas is over so they stop selling it. You think I can make it with coconut milk?