1958: Eggnog
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 12eggs, separated
- 1cup granulated sugar
- 1cup bourbon
- 1cup Cognac
- ½teaspoon salt
- 3pints heavy cream
- Grated nutmeg
- 1 to 2cups milk (optional)
Nutritional analysis per serving (40 servings)
196 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 3 grams protein; 61 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In an electric mixer, beat the egg yolks with the sugar until thick.
- Step 2
Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.
- Step 3
Add the salt to the egg whites. Beat until almost stiff.
- Step 4
Whip the cream until stiff.
- Step 5
Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
- Step 6
When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.
- Step 7
If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog.
Private Notes
Comments
Bartenders beware — the prep time displayed is 1 hour, but you’re not going to be able to start whipping this up an hour before the party begins. Step 2 calls for chilling several hours, and Step 5 for chilling another. Perhaps while knocking back some of that bourbon.
No doubt people will worry about food safety, but I can honestly say that my parents made this exact recipe and served it at their Christmas parties for years with never anyone becoming ill. My theory is all that alcohol kills any pathogens :-).
Any idea of serving size and/or number of servings? I would guess a punch cup holds about 1/2 cup, but I'm not sure how to calculate the number of servings since the cream and egg whites are both whipped.
Added 3 cups of milk to thin out the mixture and booziness and it turned out great. Make sure you have a huge bowl or mix in 2 batches it’s so much
Fantastic. A half-batch for a dozen people was more than enough--it's "light and fluffy" but really filling--but we finished it anyways. Fan favorite, everyone asked for more. Leave plenty of time to make it, best started a day before or in the morning so mixtures can cool. Served in low-balls with spoons. Made half-batch with 1.5 pints heavy cream and 2/3 cup milk, was still spoon-thick, seemed an ideal consistency. Kept to 50/50 split of bourgon/Cognac, nice mellow taste not to alcohol-y.
My dad made this recipe every Xmas from as long as I can remember (I was born in '61). He did add the milk, but he only whipped up the egg whites, folded in, and skipped the whipped cream. It makes for a more drink vs. custard. We continue the tradition and pass it along to our kids who now make for their holiday family and friends get togethers.
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