I have used this recipe for Eggnog for years and it has always been the most requested recipe at the end of the night.
Servings 1 gallon
- 12 lg eggs
- 2 cups white sugar
- 4 cups milk preferably whole
- 3 Tbsp vanilla extract
- 2-1/2 cups brandy
- 2/3 cup Myers dark rum
- 2 cups heavy whipping cream
- Beat eggs until very pale, quite a long time. With beaters going, add sugar slowly until it’s all incorporated into the eggs. Add the milk while beating slowly.
- Put the egg mixture into the top of a double boiler. I use a stainless steel bowl on top of a sauce pot. Don’t let the water in the bottom pot boil, just lightly simmer. If it boils, you may cook the egg in spots. I keep the bowl covered until the temperature approaches 140. Keep scraping the sides and bottom of the bowl with a spatula so you don’t cook the eggs. Heat until the temperature reaches 140 and then stays at or above 140 for 3 minutes, or until the temperature reaches 160, whichever comes first.
- Once it reaches the temperature (either 140 for 3 minutes or 160), immediately remove from the heat and cool it down for a little while in an ice bath. Strain mixture through sieve into a larger bowl — I use the one that had the ice in it. This will remove any cooked bits of egg. Stir in the vanilla, brandy and rum.
- Whip cream to the soft peak stage — when you pull out the beaters, the peak of cream curls over or flops a bit. Fold the cream into your nog. It will look clumpy, that’s fine, you’ll give it a good stir (or whisk) before serving.
- Pour into a pitcher, cover with plastic wrap and store in the refrigerator to chill a few hours. Or, if you can’t wait (it’s been known to happen), serve warm in mugs. Before serving, give it a good whisk or stir so the whipped cream blends in. Serve chilled in a festive glass. Top each glass with grated fresh nutmeg.