Francis Zimmerman's Eggnog

Eggnog.jpg

Ms. Zimmerman used to live next door to Burke’s parents in West Point and shared with us every year the best eggnog I have ever drunk. I believe it came from a 1950’s bottle of Virginia Gentleman bourbon whiskey. Careful, it packs a punch!

INGREDIENTS:

  • 6 eggs

  • 1 cup sugar, separated

  • 1 pint whole milk

  • 1 pint whipping cream

  • 1 pint bourbon

  • 2-4 ounces rum 

  • Freshly grated nutmeg

PROCEDURE:

  1. Separate eggs. Place yolks in the bowl of a stand mixer, turn speed to low. Slowly add ½ c sugar and beat for a few seconds.  Increase speed in increments to high, and beat until mixture is almost white, about 5 min.

  2. Reduce speed to low, add milk slowly, then add bourbon and rum. Beat on low speed until incorporated. Set aside.

  3. In a clean bowl, add egg whites and beat on low for a few seconds. Slowly add the remaining ½ cup sugar, and incrementally increase the speed to high, beating until very stiff.  Set aside.

  4. Add egg white mixture to yolk mixture but don’t mix. Clean the egg white bowl. Add cream to clean bowl, mix on low, then incrementally increase speed to high, beating until stiff.

  5. Combine everything and beat very slowly.  Refrigerate overnight.

  6. Top each serving with freshly grated nutmeg.

RecipesSusan JohnsonComment