Got Eggnog? Try making it!!

From the Kitchen Riffs Blog:

Eggnog (or Egg Nog) enjoys seasonal popularity between Thanksgiving and New Year’s Day.  Then it drops off our radar screens for the rest of the year.  Which is OK by me — certain foods are best savored seasonally.  And nothing says “holiday season” like Eggnog.

But when was the last time you tasted the real thing?  Yeah, you’ll find shelves of “Eggnog” in your grocer’s dairy case this time of the year (usually non-alcoholic; it’s up to you to add the booze).  But the commercial stuff pales in comparison to what you can make at home.  

Recipe: Eggnog

Whether aged or not, Eggnog is nothing more than beaten eggs with cream (or milk), sugar, spices, and liquor added. However, there are several methods you can use to combine the ingredients (more on this in Notes). The procedure I use here is, I believe, the easiest and most foolproof method.

This recipe is adapted from Elsie Masterton’s Blueberry Hill Menu Cookbook. It makes a bit over two quarts. And you can easily double the quantity if you have a gang coming over, or you want to give out some containers as gifts.

Ingredients 

• 8 large eggs, separated (I suggest pasteurized eggs; see Notes)
• 1 cup granulated sugar
• 1 quart heavy (40%) cream
• 2 teaspoons grated nutmeg, plus additional for dusting on top of drink (optional; see Notes)
• 3 cups dark rum or bourbon ~~I like spiced rum~~
• ¼ teaspoon cream of tartar

 Procedure

1. Set eggs out to warm up (about 45 minutes; room temperature egg whites beat better).
2. Set out two mixing bowls — one for egg yolks, the other for egg whites (using a stand mixer with two bowls works best).  Thoroughly wash and dry the mixing bowl and beaters that you’ll use for beating the egg whites.  These must be clean, without a hint of grease, before the egg white touches them — otherwise the whites won’t mound, or will do so incompletely.
3. Separate eggs (see Notes)
4. In one mixing bowl, beat egg yolks until they are a frothy golden yellow.
5. Add sugar and beat until pale yellow.
6. Add cream and nutmeg (if using), and beat until just incorporated into the egg mixture.
7. With mixer on low speed, slowly pour in rum or bourbon.
8. In a separate bowl, beat egg whites with cream of tartar.  Beat whites until they form peaks, but don’t overbeat — they shouldn’t go past the “glistening” stage.
9. By hand, fold the egg whites into the egg-yolk and rum or bourbon mixture until just incorporated.  Don't over-mix.
10. Pour mixture into an airtight pitcher or other convenient container and store in the refrigerator.
11. Age at least 5 days before serving.  The Eggnog will be good for at least six weeks.
12. Serve with a dusting of nutmeg on top.

How Much Age Can Your Eggnog Take?

This Eggnog tastes good right after you make it.  But it’s better after 5 days.  And still better after 2 weeks.  After that, the flavor still continues to improve, but less dramatically.  

Eggnog remains drinkable for at least six weeks after you mix it.  In fact, some recipes call for putting some serious age on Eggnog — as in a year or more.

“A year!” I marveled to Mrs. Kitchen Riffs when I heard about those recipes.  “What great flavor that Eggnog must have!  I should try it out.”

“So,” replied Mrs. Kitchen Riffs, “how long has a batch of Eggnog ever lasted around here before it was guzzled down?”

“Well . . . maybe a month.  Sometimes.  At least once or twice.”

“And you think you can wait a whole year before breaking into it?”