HOLIDAY ESSENTIALS: SOUTHERN EGGNOG

Holiday Essentials: Southern Eggnog image

I love a glass or two of eggnog during the holiday season. But the stuff you can buy at the grocer leaves me feeling flat, and the pre-mix you can pick up at the liquor store, uses cheap booze, and the ratio of booze-to-cream is never right. This recipe got its start many years go from an old Southern holiday cookbook, and over the years I have changed the recipe to fit what my idea is of a good eggnog. It is a bit more labor intensive than other recipes, but when you taste it, I believe you will think it worth the effort. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 13

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Ingredients

PLAN/PURCHASE
6 large eggs, yolks and whites separated
1/2 teaspoon(s) cream of tartar
1/2 cup(s) sugar, granulated version, divided
1 cup(s) bourbon, good brand
2 tablespoon(s) dark rum, good brand
2 cup(s) heavy cream
ADDITIONAL ITEMS
whole milk
nutmeg, freshly grated, for topping
OPTIONAL ITEMS
1 - 2 pinch(es) ground cinnamon, or to taste
1 - 2 pinch(es) ground cloves, or to taste

Steps:

PREP/PREPARE
I usually populate my recipes with a lot of photos; however, the only image I have for this is the final product. But, since we are (at this writing) in the throes of the holiday season, I wanted to post it as soon as possible.
This recipe utilizes raw eggs, so make sure you have good pasteurized ones available.
You will need a good manual, or handheld electric beater, for this recipe. Let me explain why I think a handheld electric beater is the better choice for this recipe. You will need to whisk three separate elements together. If you were to use a food processor, fitted with a whisk attachment, you would have to transfer the ingredients to a bowl, thoroughly clean and dry the food processor before whisking the next ingredient, and then clean and dry it out for the final whisking. With a handheld electric beater, all you need are three clean bowls, and then you can remove the beaters, clean them off under running water, dry them on a tea towel, and you are ready to rock.
Gather your ingredients (mise en place).
Add the egg yolks to a clean bowl, and beat away, until the yolks are fully blended, and begin to lighten in color, about 2 - 3 minutes.
Take half the sugar (4 tablespoons), and add 1 tablespoon, then blend until smooth. Repeat for the other 3 tablespoons of sugar... Add/Blend.
Slowly add the rum and bourbon, and blend until smooth.
If you are using the optional spices, add them now.
Clean and dry the beaters, and in a second clean bowl, add the egg whites, and cream of tartar, then beat until soft peaks begin to form, about 2 - 3 minutes.
Clean and dry the beaters, and in a second clean bowl, add the egg whites, and cream of tartar, and beat until soft peaks begin to form, about 2 - 3 minutes.
Add the remaining sugar, a tablespoon at a time, and beat until stiff peaks form, about an additional 2 - 3 minutes.
Clean and dry the beaters, add the cream to a third clean bowl, and beat until you get whipped cream, about 2 - 3 minutes.
Chef's Note: We are going to use the third bowl (with the cream) to mix all the ingredients together. So, make sure it is large enough to hold everything.
Gently fold the egg whites into the whipped cream, and then gently fold in the egg yolk mixture.
At this point the mixture is almost thick enough to eat it with a spoon, and a lot of folks like it that way. I prefer mine a bit more pourable, so I add the milk, a tablespoon at a time until I get a thick, but pourable consistency.
PLATE/PRESENT
Serve chilled, with some freshly grated nutmeg over the top. Enjoy.
Keep the faith, and keep cooking.