Getting COLD out there as I write this! Meaning: Time for Egg Nog. If you never made your own from scratch, you are missing one of life’s grand experiences. Here’s a recipe I have used since I was 14 years old – much to the delight of the people around me. I have never found a thicker, more tasty Egg Nog recipe:
3/4 Cup Rye or Bourbon
1/3 Cup Rum (light or dark)
1/4 Cup Sugar
1 Cup Whipped Cream
Fresh Grated Nutmeg to taste
Vanilla extract (optional)
Separate the eggs.
Beat yolks till thick and lemon colored. Add the combined boozes a tablespoon at a time while beating (this is an important step. Add the booze too fast and it will come apart later).
When all the hooch is incorporated, beat the whites till stiff. Then add the sugar to the whites and beat it in.
Combine the two mixtures. Stir in nutmeg and vanilla, then fold in the whipped cream.
And folks, no Reddi Whip, no Cool Whip. Get real heavy cream and beat it with a whisk, egg beater, or electric beater.
Cheaper and tastier than the stuff from the dairy section. I have been making this for over 50 years and that adds up!