Ultimate Eggnog

Prep time: 45 Minutes
Yields: Approximately 2 Quarts

Comment:
Bill Warren shared his recipe for “Extravagant Eggnog” with me. His recipe called for four cups of alcohol, which is about perfect for a cold Christmas Eve on the levees prior to the bonfires. However, for a party at your house you might want a slightly tamer version, so I am offering this revised recipe.

Ingredients:
½ dozen eggs, separated, egg whites chilled
2 quarts heavy whipping cream
1 pound confectioners sugar
2 tbsps pure vanilla
pinch of nutmeg
pinch of cloves
pinch of cinnamon
¼ cup brandy
¼ cup rum
¼ cup bourbon

Method:
Place whipping cream in a heavy-bottomed pot over medium high heat. Bring to 190º F, stirring occasionally.  Do not scorch or allow to boil. While cream is heating, combine in a large glass bowl, egg yolks, sugar, vanilla, nutmeg, cloves and cinnamon. Using a wire whisk, whip egg mixture to a ribbony consistency. Once cream is heated, ladle approximately one quart of the hot mixture into the eggs while whisking constantly to keep from scrambling. When well blended, pour the egg mixture into the remaining cream, whisking constantly. Add brandy, rum and bourbon. Continue to whisk until eggnog reaches 200º F. DO NOT BOIL or mixture will curdle. When mixture reaches 200º remove from heat and quickly strain into a cold pot. Adjust flavors if necessary, stirring occasionally to cool. Chill mixture, then when ready to serve, whip egg whites until soft peaks form and fold gently into the eggnog mixture. Keep chilled.