What’s the holiday season without a classic eggnog recipe? For me growing up in Connecticut, my Dad was the “Eggnog King” and neighbors would come from far and wide for a taste of Dad’s famous holiday elixir.
This was 1977 and I was a mere 7 -year-old kid, but the memories are so vivid and clear to me I can just close my eyes and I can hear Bing Crosby crooning off in the distance from the radio on the fridge, only to be drowned out by the whirl of Dad’s egg beaters.
Back then, I was too young to taste Dad’s famous eggnog, which of course made it all the more alluring and glamourous.
At the age of 18, we moved out West to California and cashed in the snow drifts for palm trees and for some reason the Eggnog was also left behind?! I think it just wasn’t the same without all the neighbors.
So I thought it was time to bring Dad on the show and teach us ALL how to make his “World Famous Eggnog Recipe!” It deserves a comeback!
Now for those of you squeamish about using the raw eggs, here’s more on that topic, and if you are still concerned, not to worry, my “Adaptation” of Dad’s Recipe using a cooked egg base follows below.
Watch Dad and I make the eggnog together!
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I hope you give Dad’s recipe a try, it’s now easy to see how it had the ability to lure those neighbors out into the cold for a taste of his heavenly concoction!
Perhaps you’ll start the same tradition at your house this year! xx Merry Christmas everyone!
- 12 eggs, separated
- 2/3 cup (130 g) sugar
- 3/4 cup (180 ml) bourbon
- 3/4 cup (180 ml) cognac
- 1/4 cup (60 ml) creme de cacao
- 1 tsp (5 ml) nutmeg
- 1 tbsp (15 ml) vanilla extract
- 3 pints (1500 ml) heavy cream
- 1/2 tsp (2.5 ml) cream of tartar
- Cinnamon Sticks for garnishing
- Separate eggs by placing yolks in a large punch bowl and egg whites in a smaller bowl.
- To the egg yolks, add sugar, nutmeg, alcohols and vanilla and set aside.
- In a separate bowl, whip heavy cream on high with an electric mixture until stiff peaks form, set aside.
- In another bowl add egg whites and cream of tartar, whip on high until stiff peaks form.
- Fold in the heavy cream to the yolk mixture, in batches being careful not to over mix and deflate, then fold in the egg whites. It will be extremely thick!
- Garnish punch bowl with a sprinkle of nutmeg and then ladle into small punch cups.
- Top each cup with more nutmeg and a cinnamon stick.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 59 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 117mg Sodium: 44mg Carbohydrates: 0g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 4g