Homemade Eggnog

[kirra]

Homemade Eggnog
Jan Hegewald

Ingredients:

12 whole AA large eggs, preferably organic and free range
1 cup superfine sugar
3 cups heavy cream
6 teaspoons pure almond extract
6 teaspoons bourbon vanilla extract (highest quality available)
2 teaspoons freshly grated nutmeg
2 teaspoons freshly grated cinnamon
1 cup 160-proof Stroh rum (available at state stores), or substitute 2 cups amber rum
Up to 1/2 quart 2 percent milk

Preparation:

Separate the egg yolks from the whites. Beat the yolks until they're thickened. In a separate bowl, beat half a cup of the sugar and the egg whites, until the mixture starts to peak. Gently incorporate the two egg components together.

In a third bowl, combine the heavy cream, the remaining sugar, the extracts and the spices. Beat until this mixture begins thickening. Slowly combine with the egg mixture. Add alcohol slowly, then add milk until the nog gets to your desired consistency. Refrigerate overnight. Garnish with additional freshly grated nutmeg and cinnamon. Serves 20. Contains raw eggs, which are a safety concern for some.

Note: "I cannot emphasize enough that the Stroh goes a long way; be careful with it because it is 160 proof," Hegewald said. He noted that if you want to make this a virgin nog, add a few more teaspoons of bourbon vanilla extract or rum extract in place of the alcohol to replicate the flavor of the spiked variety.