My friend Alyson (of artbizcoach.com) sent me her family's famous eggnog recipe. Delicious! I asked for some details on its provenance and she filled in the blanks. This recipe is from Aunt Susan's How-To Cookbook from 1951, but Alyson's mother Barbara first made it in 1959, the first year she was married. Alyson said that it's been a part of her holiday for almost twenty years:
"We started making it in Crested Butte. Always on Christmas Eve. Then we put it out in the snow overnight. The icy snow makes the nog thicken and the flavors are just that much better in the morning. Christmas morning just isn’t Christmas without Bert’s eggnog and a good buzz."
If my family imbided, I'd certainly suggest it. Why don't you give it a try? Happy Holidays from big YELLOW bowl!
Recipe: Bert's Eggnog
6 eggs, separated
1 cup sugar
1 pint bourbon
1 jigger rum
1 pint whipping cream
1 pint whole milk
Whip cream. On mixer, beat yolks until very thick pale lemon color. Add sugar gradually, beating well until disolved. Add bourbon and run, pouring it in a very fine streat and beating constantly. This cooks the eggs, so do pour is slowly.
In a big yellow bowl, whip the egg whites until stiff and carefully fold into the whipped cream. Slowly pour the yolk mixture into the whites and cream, folding carefully. Thin with milk to the consistency you like. Refrigerate overnight, perferably outised in the snow with a foil covering. Serve in a mug with freshly grated nutmeg.
Mangez!