Don’t get me wrong. Gustafson’s Farm makes fantastic eggnog—if you’re a pansy.
But if you’re in it to win it, making your own eggnog is the only way to go (this coming from a guy who has his mommy make it). Seriously, I’m tired of all the store bought “eggnog” making its way into family holiday pimp cups every holiday season. Come on people—we’re celebrating sweet baby Jesus’ birthday (unless you’re not). This is the one time of the year when you have to pretend to actually have traditions. Besides, you’ll have time off from work, some of you permanently thanks to the economy, and a need to get into the holiday spirit drunk pirate style.
Hopefully this helps. Straight from The Nashville Cookbook (1976, 1977), this recipe has it right, all the way down to the egg whites, grated nutmeg and bourbon.
Unless your Uncle Bob gets out of rehab, this recipe should serve 8-10, although you might want to up the alcohol content if you plan on getting rowdy.
- 1 quart milk
- 4 egg yolks
- 1/3 cup sugar
- 1/4 tsp. salt
- 4 egg whites
- 1/4 cup sugar
- 1/2 cup bourbon or rum
- grated nutmeg
1. First, heat the milk just until small bubbles form without boiling.
2. Beat the egg yolks with sugar until light and fluffy. Then add salt and the hot milk. Mix well.
3. Place over low heat and cook, while stirring, until mixture thickens (excess heat and long cooking will cause it to curdle).
4. Beat the egg whites until stiff, gradually adding the 1/4 cup sugar.
5. Fold whites into the hot milk mixture.
6. Stir in bourbon or rum. Serve hot with a dash of nutmeg.
There you have it. An eggnog tradition even Grandma can get drunk on—not that she needs any coaxing.