Authentic Eggnog

By RoketJSquerl

Ingredients

• 6 XL Eggs
• 3/4 Cup of White Sugar
• 2 Shots of Rum
• 2 Shots of Bourbon
• 1 Quart of Half and Half
• Nutmeg or Cinnamon to Garnish

Details

Servings 1
Preparation time 10mins
Cooking time 20mins
Adapted from theunmanlychef.com

Preparation

Step 1

Instructions
Before you get started, get a container of sorts. Preferably something with a cap that you can shake, an old milk jug works great for this. It is also helpful to have a funnel for the end steps, but not totally necessary.
Step 1:
Separate
XL Eggs with yolks in one bowl and whites in a larger bowl.
You can transfer between the halves of shells, or with your hands, or some Alton Brown inspired kitchen gadget to separate the yolks and whites. If you have a fancy table mixer, put the yolks in the mixer bowl.
Step 2:
Add ½ C. Sugar to the Yolks and whisk together.
They should lighten up a bit and start to look delicious. Or at least it did to me. I was in the kitchen with other people, so I feared judgement if I put my finger in and licked the delicious looking yolk sugar mixture. Set this aside for now. Using your table mixer, hand held beater, (or if you’re still in 1970’s Soviet Russia, a whisk),
Mix the Egg Whites until it forms stiff peaks.
STIFF PEAKS. This is critical. Under mixed egg whites won’t taste as good. Is it possible to over mix the egg whites? I don’t know, probably, but I’m just a Dentist, not some chemist.
Step 3:
Add ¼ C. sugar to the Egg White mixture and incorporate the sugar.
You’re pretty much done the hard part.
Step 4:
Mix the Egg White mixture, Yolk mixture, and 1 Quart of Half and Half together.
This will all fit in the Kitchen aid table mixer. There was a moment of panic in the kitchen when I thought it would overflow. Sometimes I have to use to bowls.
Step 5:
Add 2 shots each of Rum and Bourbon
A word on Liquor:
I’m certain you could make a virgin batch of this without the Rum and Bourbon. It will still taste good. But the alcohol MAY (Again not a chemist, not even a real doctor, I’m a dentist) help prevent bacterial growth of any potential bacteria from the eggs. That’s not why I put it in, I put it in because it adds a small necessary “Bite” to the eggnog that gives it a little boast. The alcohol is not very noticeable and not like a mixed drink you’d get at Applebee’s.
Step 6:
Transfer the mixture to an empty milk jug using a funnel.
Do this over the sink. Mrs. Unmanly Chef could tell I would make a mess in her kitchen and advised I do this. It was a wise move.
Step 7:
Chill for 2-3 Hours before Serving, Volume will decrease as it chills.
Garnish with a dash of nutmeg or cinnamon.
Use this to impress at you’re next dinner party and laugh as your guests leave with numerous unknown illnesses. Just kidding (Hopefully). Happy Holidays.

Instructions