Holiday Essentials: Southern Eggnog
Andy Anderson !
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.
6 largeeggs, yolks and whites separated
1/2 tspcream of tartar
1/2 csugar, granulated version, divided
1 cbourbon, good brand
2 Tbspdark rum, good brand
2 cheavy cream
·nutmeg, freshly grated, for topping
1 - 2 pinchground cinnamon, or to taste
1 - 2 pinchground cloves, or to taste
How to Make Holiday Essentials: Southern Eggnog
- 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.
- 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.