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Eggnog - Nathan
December 3rd, 2004
10:55 pm
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I just made my grandmother's eggnog recipe for the first time. It's a family classic, and I think I did a respectable job on it. It's somewhat remarkable in that she's usually a teetotaler, but this has been known to loosen people's tongues substantially at Christmas dinner.

Mary Taylor's Eggnog

1 quart liquor - a fifth of bourbon plus rum or brandy (note: expensive bourbon is unnecessary and might even taste wrong)
2 cups sugar
12 egg yolks
2 cans (3 cups) evaporated cream
1 quart whipping cream

Dissolve sugar in liquor (may need to heat liquor slightly). Pour 1 tablespoon at a time over egg yolks, beating with electric mixer at medium speed. Let stand several hours or overnight.

Add evaporated milk. Let stand another several hours or overnight.

Whip cream until frothy but not thick. Fold in.

Grate fresh nutmeg over each serving.

Makes about 4 quarts.

(half recipes are also pretty convenient. I probably should have done that... at this rate, I may have to have a party just to finish the batch)


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