BVC Eats: Stay home egg nog fluff

This is adapted from the Rombauer eggnog recipe, which uses if you can believe this an additional bottle of brandy. Well, I draws the line somewhere. This is my toned-down, ladylike version.

1 fifth (750ml) high-quality dark rum
1 fifth (750ml) high-quality bourbon
1 dozen eggs, separated
1 to 2 quarts whipping cream
1 lb powdered sugar
Ground nutmeg, cinnamon, star anise, and allspice to taste

Beat the sugar into the egg yolks. Stir in the alcohol slowly, then add the spices and mix thoroughly. Cover and refrigerate at least an hour to “cure.” Five hours to overnight isn’t a bad thing.

Refrigerate the egg whites, covered, in a separate bowl.

When you’re half an hour from serving, pour the nog into a giant serving bowl.

Beat the whipping cream to stiff peaks. Fold the whipped cream into the nog.

Beat the egg whites until they’re stiff and fluffy. Fold them into the already-fluffy whipped cream and nog. This will make a ridiculously fluffy, wildly alcoholic, eggnog-flavored, edible pillow.

Pour into a big serving bowl, serve in small cups, and offer spoons. Garnish with a sprinkle of nutmeg.

You sort-of eat this nog with a spoon, rather than drink it. Or just dip your beak into the cup and get some up your nose. Stir the big serving bowl throughout your party to keep the boozy yellow nog part mixed with the fluffy part.

If you have leftovers, i.e., if your friends are not hardened drunks who aren’t used to sticky Starbucks beverages, you can use the leftover nog as the egg+milk+sugar portion of a crepe recipe to feed any survivors in the morning. To read that recipe, wait two weeks, and I’ll post it.

Also, you can also use leftover eggnog for Pound Cake French Toast, coming later this summer. I swear I’m not trying to kill you. I just want to save you from the guilt of having to pour leftover eggnog down the kitchen sink.