Here’s an eggnog recipe we have for the holidays, but only for a crowd.
1 fifth high-quality dark rum
1 fifth 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 nog mixed with the fluffy stuff.
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 (beaten well) as the egg+milk+sugar portion of a crepe recipe to feed any survivors in the morning.