Egg Nog
Max Overstrom-Coleman’s Eggnog
Ingredients
- 1 cup bourbon preferably Old Grand-Dad
- 1 cup Cognac preferably Pierre Ferrand 1840
- 1 cup aged rum preferably Myers’s
- 1 quart whole milk
- 1 quart heavy cream spring for the best you can find
- 12 farm fresh eggs separated
- 1 pound confectioners sugar
- 1/2 teaspoon salt
- 3/4 teaspoon freshly grated nutmeg
- Garnish: freshly grated nutmeg
Instructions
- Whisk the egg yolks and sugar together until they firm up and their bright orange color fades to a more opaque pale yellow.
- Slowly add the spirits, milk and cream while continuing to whisk air into the batch.
- Beat the egg whites and salt together to stiff peaks.
- Whisk the egg whites into the mixture.
- Bottle and store in the refrigerator until chilled, the longer the better.
- When ready to serve, pour into a chilled Nick & Nora glass and top with freshly grated nutmeg.
Nutrition
Calories: 7968kcalCarbohydrates: 528gProtein: 124gFat: 422gSaturated Fat: 252gPolyunsaturated Fat: 26gMonounsaturated Fat: 112gTrans Fat: 0.2gCholesterol: 3147mgSodium: 2544mgPotassium: 3071mgSugar: 519gVitamin A: 18296IUVitamin C: 6mgCalcium: 2090mgIron: 11mg
