One Egg Nog to Rule Them All: Recipe

Thanksgiving is behind us, the retail world has already begun the annual programming of our brains that to love is to buy, and you’re likely starting the holiday party parade – if a little diminished from years past.  So even though recipes aren’t really our bag here on lokalgood like they are on good chow sites (like local Del Ray blog Houndstooth Gourmet), time to pass on a sacred family recipe that promises to bring a smile and a glow to even the most hard bitten of scrooges.  Trust me.

Windsor Avenue Nog

• 12 eggs – pasteurized if you want to remove the thrilling risk of Salmonella, though the sprits in these quantities will likely do that for you too.
• 6oz (3/4 cup) sugar
• 1 pint of Bourbon
• 4 oz. brandy
• 4 oz. rum
• 1pt. milk
• 8 oz. heavy/whipping cream
• Nutmeg for grating over finished product

Set up – Ideally Holiday Party or Christmas Eve.  Get yourself a nice open space cleared, ideally with seating for your co-conspirators.  Hand mixer at the ready.  3 big mixing bowls out, few wooden spoons, plus big punch bowl and ladle to receive your final creation.  Tasty beverage in hand.  Xmas music playing.  Some scrap of red in your outfit somewhere.  And a few guest/family helpers around to pitch in and gab during construction.

Steps –

1. Separate egg yolks and whites into two separate bowls  (yolks in the biggest one since everything goes back in there for mixing)…..
   1. Taking great care and attempting to adhere to family myth that even one molecule of egg yolk will prevent egg whites from whisking stiffly (however proceed even if terrible comingling occurs because somehow it still works).
2. Beat the yolks with sugar until light yellow
3. Pour all booze (trickled slowly) over the yellows to “cook” them
4. Whip heavy cream in separate bowl until you get peaks when you pull the mixer blades out
5. Wash mixing blades to within inch of life…..
   1. Taking great care and attempting to adhere to family myth that even one molecule of any foreign substance will prevent egg whites from whisking stiffly (however proceed even if terrible comingling occurs because somehow it still works)
6. Whip egg whites in a separate bowl until they too peak
7. Add milk and whipped cream to yolks, stir, smoothing out most cream lumps but all not necessary
8. Gently fold in fluffy egg whites and stir
9. Grate nutmeg and sprinkle over top
10. Set aside in fridge for a couple of hours to come into full bloom
11. Then prepare to be delighted (great thing about this nog in addition to the first taste?  Just stick it in fridge between sips and it will just get better over the holidays), and possibly sauced if you have more than a cup or two.

Add a local resource, or comment on your experience with this one.