1958: Eggnog
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 12eggs, separated
- 1cup granulated sugar
- 1cup bourbon
- 1cup Cognac
- ½teaspoon salt
- 3pints heavy cream
- Grated nutmeg
- 1 to 2cups milk (optional)
Nutritional analysis per serving (40 servings)
196 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 3 grams protein; 61 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In an electric mixer, beat the egg yolks with the sugar until thick.
- Step 2
Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.
- Step 3
Add the salt to the egg whites. Beat until almost stiff.
- Step 4
Whip the cream until stiff.
- Step 5
Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
- Step 6
When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.
- Step 7
If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog.
Private Notes
Comments
Bartenders beware — the prep time displayed is 1 hour, but you’re not going to be able to start whipping this up an hour before the party begins. Step 2 calls for chilling several hours, and Step 5 for chilling another. Perhaps while knocking back some of that bourbon.
No doubt people will worry about food safety, but I can honestly say that my parents made this exact recipe and served it at their Christmas parties for years with never anyone becoming ill. My theory is all that alcohol kills any pathogens :-).
My family makes this every Christmas. It's a bit thick and rich for my taste, but is always extremely popular. Think meringue with alcohol.
This dreamy recipe reminds me of my parents, valiant participants in the golden age of cocktails before I was born. Their friends, doctors, lawyers, politicians and such would sometimes crawl across the floor for one more craveable potable. This recipe became just that tasty starting on day 4. I recommend making Swiss meringue with the egg whites to help bind everything better. The egg yolks become just as lemony beat with bourbon alone.
This is almost exactly like my family’s very, very old recipe from Kentucky. Some family loves the thickness, some prefer a thinner version. Keeping some chilled milk on the table lets folks thin to their taste.
“Add the salt”? Where does it say the amount?