Eggnog

Ingredients

Whole Recipe Half Third
1 dozen eggs, separated 6 4
1/2 teaspoon salt 1/4 heaping 1/8
2 1/4 cups sugar 1 1/8 3/4
2 cups bourbon 1 2/3
1/2 cup rum 1/4 3 tablespoons
1 quart milk 1 pint 1 1/3 cup
2 tablespoons vanilla 1 2 teaspoons
3 pints heavy cream 3 cups 2 cups
… nutmeg to taste …

The right quantities of rum and bourbon vary with taste and crowd. If you reduce the bourbon, it's probably best to ease back on the sugar at the same time, lest it be too sweet.

Although it's true one can always add more bourbon later, it tastes better when mixed in with the eggs.

Prepare

  1. Beat together egg yolks and salt in a large bowl, slowly adding 1 1/2 cups (i.e. two-thirds of the) sugar. Continue beating until thick and pale. Stir in bourbon, rum, milk, and vanilla.
  2. Beat the egg whites until foamy, and slowly add the remaining 3/4 cup sugar, continuing to beat until stiff.
  3. Whip the cream until stiff.
  4. Fold egg whites into yolk mixture; fold in whipped cream. Add more bourbon to taste. Sprinkle with nutmeg.

If short of bowls, you can beat the egg whites in the whipped cream bowl (after emptying it into the yolk mixture).