Gnomeregan Gnog
Servings:
Preparation Time:
1 hours
Ingredients
- 12 large eggs
- 2 cups granulated sugar
- 1 cup heavy cream
- 1 quart whole milk (4 cups)
- 1 liter bourbon, such as Jim Beam (about 4 cups)
- 1/2 cup Myers’s dark rum
- 1/2 to 1 cup good cognac
- Pinch of kosher salt
- 1 whole nut of nutmeg
Cooking Instructions
Separate the 12 eggs. Combine the yolks and sugar in a large mixing bowl, and whisk until well blended and creamy.
Add the cream, milk, bourbon, rum, cognac (use the good stuff), and a pinch of salt.
Bottle it right away and refrigerate it until it’s ready. An old liquor bottle works great, as do 22-ounce bail-top bottles, available in brewing supply stores.
Keep refrigerated for at least 3 weeks, or up to a year if you can.
Notes
If you want to serve the eggnog in the traditional way, pour it into a punch bowl. In separate bowls, whip the 12 egg whites and 1 1/2 cups heavy cream to soft peaks and fold them into the eggnog. Serve in punch cups, garnished with freshly grated nutmeg.