Winter is DEFINITELY here. 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. That’s it.
It’s that easy!
And folks, no Reddi Whip®, no Cool Whip®, please? Nothing with a “®” slapped into the name. It’s a pity to mess up this recipe with synthetics. For a genuine old-fashioned treat that will win you raves, get real heavy cream and beat it with a whisk, or an egg beater, or an electric mixer. I like using a regular whisk! It gives me the chance to think I’m working off the calories…
Cheaper and tastier than the stuff from the dairy section. I have been making this for over 50 years and that adds up!
Want To Make This EXTRA SPECIAL?
Serve it with… my special pumpkin pie! Just click the image for the recipe!
Click the Image to get the recipe for this Colonial Era pumpkin Pie!