Richmond Eggnog
Recipe courtesy of Patricia Towers
How does Santa stay so jolly? The answer at is eggnog…the real thing.

Prepare the day before Christmas; store it in a Mason jar in the refrigerator and shake well before serving. The eggnog will taste deceptively mild. Do not drive after drinking.
Servings: Serves 24 (about 3/4 gallon)
Ingredients
  • 12 extra-fresh eggs
  • 14 Tbsp. confectioner's sugar (preferred), or 12 Tbsp. superfine sugar
  • 1 fifth bourbon
  • 1 quart heavy cream
  • 1 jigger (1 1/2 ounces) rum
  • Freshly grated nutmeg
Directions
Separate eggs, making sure you don't get even a speck of yolk in the whites, or the whites will not puff up well when beaten. Whisk yolks until pale yellow. Add sugar a little at a time, stirring continuously. Add bourbon very slowly, particularly when starting. Pour in cream slowly, whisking all the while. Then fold in the egg whites, which have been beaten until soft peaks form. At last, add rum. Sprinkle with nutmeg to serve.

NEXT STORY

Comment

LONG FORM
ONE WORD