Got to have the Nog

The holidays are here and so is the eggnog that so traditionally goes with it. Sure, you can buy it at the store this time of year, but it is so much more fun to be the cook behind the delightful beverage.

If you were not lucky enough to have a recipe handed down from generations past don’t fret. There are more variations that I can count; so, start with traditional and adjust to your tastes. And then you will be the one to pass on the goodness.

Ingredients

• 12 eggs, separated
• 6 cups milk
• 2 cups heavy/ thickened cream
• 2 cups bourbon
• 1+ ½ cups sugar
• ¾ cup brandy
• 2 teaspoons ground nutmeg
   

Directions

1. In a large bowl, beat the egg yolks with the sugar for approx 10 minutes using a mixer. You will want the mixture to be firm and the color of butter.
2. Then, very slowly add the bourbon and brandy a little at a time. Now allow the mixture to cool in the refrigerator (for up to 6 hours).
3. About 30 minutes before serving, stir the milk and 1 ½ teaspoons of nutmeg into your chilled yolk mixture.
4. In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks. And in yet another bowl, you have to love the dishes, beat the egg whites until stiff peaks form.
5. Now gently fold the egg white mixture into the egg yolk mixture. And do the same with the cream into the egg mixture.
6. After ladling into cups, garnish with the remainder of the ground
   nutmeg and enjoy.
    

Serves up to 8.