A Variation on the New York Times Cookbook Recipe for Eggnog
In electric mixer beat egg yolks with sugar until thick and lemon colored. Slowly add bourbon and cognac while beating at low speed. Chill several hours (Overnight is o.k. but stir it before using. If you are short on time, it will taste fine without any chilling, or very little.)
Add salt to egg whites and beat until almost stiff or until beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the yolk mixture into the whipped cream, then fold in the egg whites (directions call to chill mixture one hour, but I don’t).
Serve in small cups along with a spoon. Top with nutmeg if desired.
¼ recipe serves six people who really love eggnog
I adjusted this for even smaller amounts:
2 people (or one who REALLY needs some eggnog) 2 eggs, 1/8 cup each of sugar, bourbon, cognac, 1 cup whipping cream, pinch of salt. follow instructions above.
- 12 eggs separated (We have pasteurized the eggs when serving this to someone whose immune system shouldn't be exposed to raw eggs. We are very careful about using fresh eggs whether we pasteurize them or not)
- 1 cup granulated sugar
- 1 cup bourbon (cheap)
- 1 cup cognac (cheap)
- 3 pints heavy cream (this is not an opportunity to save calories. use the heaviest cream you can get)
- Grated nutmeg (entirely optional because I am not a nutmeg fan)