by Brenda W. Clough
This is the classic and quintessential eggnog recipe, pure as the wind at the South Pole and as high-octane as jet fuel. Taste this, and never again will that nasty thin chemical-tasting stuff in cardboard supermarket cartons ever pass your lips. It is not for the faint-hearted — there’s serious alcohol here. And speaking of heart, look for the cholesterol load to set up in your carotid artery like plaster of Paris. Think of it as a modern lembas — there are enough calories in a glassful to keep a Tolkien dwarf on his feet all day long. My father got this recipe from a tycoon in Virginia, who would have the staff make it some months in advance so that it could age in the refrigerator. If you make it today you can let it age for New Year’s.
1 pint heavy whipping cream
1 quart milk
1/2 cup sugar
1 fifth good bourbon
1 fifth dark rum
a cup of brandy — we would not want to be too restrained.
Divide the eggs, and whip the whites until stiff. Beat the whipping cream in another bowl until it is stiff. Then in a third bowl whip the egg yolks with the sugar until they are thick and lemon-colored — if you do it in this order you do not have to wash the beaters. Use a wire whisk and mix everything together in the largest vessel you own. Decant it into jugs or vats or gigantic tupperware containers — anything you can tightly seal — so that you can refrigerate it The cream will rise to the top; shake the storage containers every day or so to help things stay mixed. Aging it will meld the flavors and mitigate that raw-egg taste — I am sure the alcohol cooks it right out — so make it as early as you can. It is decidedly less good straight out of the mixing bowl.
Serve cold, with a dusting of nutmeg, in small cups. For parties, find a punch bowl. Serves at least two dozen people, because it’s so rich. You can halve the recipe fairly easily, but the volume is such that doubling it will call for really large bowls.