Serves 20 • Inspired by Julia Reed
At My Table
This is the eggnog on the armchair in the winter photos from my shoot with Abigail's. It is Julia Reed's recipe, and the base is made the day before.
Directions
Beat the yolks with ¾ cup of the sugar until thick and pale yellow, about 5 minutes.
Pour in the bourbon a little at a time, beating as you go, then the brandy and rum. Cover and chill at least 3 hours, or overnight. The liquor mellows the yolks as it sits.
Stir the milk into the chilled base.
Whip the cream to soft peaks and fold it in. Beat the whites to soft peaks with the remaining ¼ cup sugar and fold them in last, gently, so the nog stays light.
Ladle into the punch bowl and grate nutmeg over the top. Serve in small glasses.
Kitchen Notes
Make the yolk and liquor base the day before. Fold in the cream and whites an hour before guests arrive.
Keep a second batch chilled in the kitchen and refill the bowl rather than letting it sit out.
Raw eggs are traditional. Use pasteurized eggs if anyone at the party is expecting or immunocompromised.
When there is no time to separate a dozen eggs, buy Homestead Creamery A2/A2 eggnog. It is the best substitute for homemade I know, so rich and thick it is almost chewy.
Tonight Is the Occasion™
Ingredients
12 large eggs, separated
1 cup sugar
2 cups bourbon
1 cup brandy
½ cup dark rum
4 cups whole milk
3 cups heavy cream
Freshly grated nutmeg
