Yesterday Laura Clawson posted an article asking what folks did this time of year to brighten up the short days and long nights. I volunteered that I used to make some killer eggnog but with advancing age, drinking it made for even shorter “awake” evenings and thus the tradition was dying. At least one Kossack asked for the recipe, so I figured since Thanksgiving has passed it is OK to post a “next set of holidays” diary.
So — share your favorite/best eggnog recipes here.
My recipe (taken straight from Rob Kasper of the Baltimore Sun), which, according to Mr. Kasper, can lead to “singing and to babies.”
4 cups bourbon
2 ¼ cups sugar
12 large eggs
8 cups whipping cream
Pour bourbon into very large mixing bowl. Stir in sugar. Let it sit several hours — overnight if you can wait. Beat egg yolks (no whites) until they are an ugly yellow color. Fold them into the bourbon-sugar mixture. Let sit for two hours, if you can wait. Whip the cream until stiff. Fold into the bourbon-egg mixture. Let sit for one hour, if you can wait. If you can divide 2 ¼ by two, you can figure out how to make half as much. And for the record, the whipping cream alone accounts for 6,400 calories.
Although it can be sipped, if made properly, it is often best to start with a spoon. When it gets on lips (yours or others) do not use a napkin. Much better to just lick it off (thus the risk of babies) :-)