Blend of 1 part ground cinnamon, 4 parts grated nutmeg
In a large glass bowl, whisk the egg-yolks until they turn a pale
yellow.
VERY slowly beat the sugar into the yolks, and then (just as
slowly) add any booze you might be adding (see below).
Fold the whipped cream into the mixture, and stir in the remaining milk and
cream.
Chill thoroughly, preferably overnight.
Beat and fold in the egg whites
before serving.
Keep bowl on ice to thoroughly chill the nog. Liberally dust the mixture
with the nutmeg/cinnamon blend
Makes five quarts - enough to serve a large family
Notes: A blender or electric beater should be used to beat the egg whites, and
can be used for the rest of the ingredients, as well. This saves a lot
of wrist injuries every Christmas.
Potent Eggnog: For traditional Blue Room nog, up to one quart of the unbeaten
cream can be replaced with liquor (replacing the entire quart makes for a very
strong drink; any more would ruin the flavor).
A blend of 2 parts rum, 1 part brandy, and 1 part Irish whiskey or bourbon creates a heady nog that I enjoy very much. However, feel free to experiment with
flavors.
A dash of coffee and butterscotch liqueur in an otherwise virgin nog
provides a pleasant accent, for example. Go wild. Drive safe.
