Egg Nog - Southern

By CheeseDiva

Ingredients

• 6 yolks beaten very well
• Add 1/2 cups of powdered sugar
• 6 whites beaten stiffly
• add 1/4 cup [yolk] mix and keep cold for a day or two if possible. A few hours before using add 1 pt. Rye whiskey and 1/4 cup Jamaica rum, add 1 pt rich milk and 1pt of very thick cream. When serving use a dash of nutmeg over each cup. Serve cold.

Details

Servings 1
Adapted from firstwefeast.com

Preparation

Step 1

6 whites beaten stiffly, add 1/4 cup [yolk] mix and keep cold for a day or two if possible. A few hours before using add 1 pt. Rye whiskey and 1/4 cup Jamaica rum, add 1 pt rich milk and 1pt of very thick cream. When serving use a dash of nutmeg over each cup. Serve cold.

For me, this meant beating a dozen egg whites into stiff peaks, and then keeping that mixture in the fridge for two days. After adding the liquor and all the cream, the stiff peaks served as a frothy garnish on the top, which made for lovely Instagram photos. Just be sure to drink it while it’s still cold; as it reaches room temperature, the foam starts to turn into more of a congealed skin. Still, my guests seemed to enjoy themselves. It wasn’t cloyingly sweet, nor was it too thick to sip enjoyably, and the rye added a nice yeasty flavor. Though I’ll suggest cutting yourself off at some point before five cups.

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