During my lunch break Wednesday (New Year’s Eve) I went to the package store for a bottle of Stranahan’s Colorado Whisky, intending to take it to a gathering on New Year’s Day. On my way back to the office I ran into a former co-worker and we chatted about our evening plans. I mentioned that I was making eggnog, and she seemed surprised that anyone makes eggnog in their own home. It always surprises me when I find out that some acquaintance of mine believes that grocery-store eggnog in the paper carton is the real thing, or even believes making it is impossible (or dangerous) for mortals. Eggnog is a wonderful beverage, satisfying and tasty, almost a cold custard. I think it makes a fine dessert in winter months.
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\nI keep two recipes at hand: one makes a quantity for a party, the other enough for four people.<\/p>\n
At the New Year’s Eve party I have attended for the past 5 years, this eggnog recipe is traditional. The recipe makes about 1 1\/4 gallons and must be kept chilled. The quantity and service are the most difficult parts of the recipe.<\/p>\n
Eggnog<\/u> in quantity
\nSeparate a dozen eggs.
\nBeat the yolks with 2cups sugar until the sugar is incorporated, then
\nadd 16oz bourbon.
\nBlend.
\nRefrigerate the eggs yolks and sugar for at least 8 hours.
\nWhip 2pints cream, then
\nfold 2quarts milk into the cream.
\nFold the yolks and sugar into the milk and cream.
\nFold an additional 12oz rum into everything else.
\nChill for an hour.
\nServe, and grate nutmeg over each glass.\n<\/p><\/blockquote>\nThis doesn’t need a top-shelf bourbon. I like to use Jack Daniels kentucky whiskEy or Jim Beam (check brands). I prefer a darker rum like Gosling’s Black Seal or Coruba.
\nI have made it with only rum, but I’ll mix rums: a light amber like Cruzan and a darker Jamaican.<\/p>\n