Although there are many stories of origin for this traditional holiday
beverage one thing remains constant, eggnog is found on every table
in Cajun Country during the Christmas Season. Many believe that
the 'nog' in eggnog comes from the word 'noggin,' a small wooden,
carved mug in which the drink was served.
- 12 eggs, separated
- 1 pound confectioner's sugar
- 2 tbsp pure vanilla
- 1 cup dark rum
- 1 cup bourbon
- 2 quarts heavy whipping cream
- 1/4 tsp allspice
- Pinch of clove
- Freshly grated nutmeg
Place heavy whipping cream in a heavy bottom sauce pot and heat
to 190 degrees. Do not boil or allow the cream to form a skin on
top. Take care that cream does not boil over. Place egg yolks in
the bowl of an electric mixer and save egg whites for later use.
Beat egg yokes until light and fluffy, 2 to 3 minutes. Slowly add
confectioner's sugar, beating constantly until egg yolks take on
a ribbony texture. Add vanilla, dark rum and bourbon, blending thoroughly
into the egg mixture. Pour in approximately 1 quart of the hot whipping
cream into mixing bowl while blending slowly to temper the egg yolks.
Remove the tempered eggs from the mixer and slowly pour into pot
of remaining cream whisking constantly. Allow to stand covered for
approximately one hour to blend the flavors. Add allspice and cloves.
Refrigerate the mixture for a minimum of 3 hours. When ready to
serve whip egg whites until stiff but not dry. Using a rubber spatula
fold whites into the eggnog mixture. Pour into a serving bowl and
sprinkle with freshly grated nutmeg.