Martha's Classic Eggnog
6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup of Makers Mark (or other tasty bourbon)
1/4 cup dark rum (I usually use Mount Gay or Myers)
1/4 cup Cognac
Lots of freshly grated nutmeg, for sprinkling
Serves 12...or if your like me and my family, serves 4...doubling or tripling recommended.
1) Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum and Cognac. Cover and refrigerated for up to 1 day.
2) Just before serving, beat 1 cup cream until stiff peaks form, and fold into eggnog. Sprinkle generously with nutmeg.* Side notes from me- I use pasteurized eggs from the grocery store- most major grocery stores have them. I mean the ones that are still in the shell, not Egg Beaters & the like. Then you don't have to worry at all about that whole poisoning your holiday guests with Salmonella. Also, I like extra whipped cream on top-I mean, come on who doesn't? Lastly, do not use pre-grated nutmeg. It tastes nasty. Consume with caution. It goes down much too easily. I'm just throwing that out there....I cannot be held responsible for over-consumption which results in football games played with Aunt Tessie's fruitcake, spontaneous kissing games akin to spin the bottle but played with mistletoe, or snowman building and decorating with gifts you had been given including but not limited to Christmas themed sweaters or under-garments. Other than that though....
Picture via here. Thank yule. (I couldn't resist.)