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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 40 |
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A Craig Claiborne classic from The New York Times. One just can't do any better than this one. Cook time is chill time for the alcohol to remove any raw egg taste. I don't make it unless it gets really cold - so, for those who have snow ... make a batch of this & put another log on the fire. Let it snow, let it snow, let it snow! Ingredients:
12 eggs, separated |
1 cup granulated sugar |
1 cup bourbon |
1 cup cognac (armagnac great too) |
1/2 teaspoon salt |
3 pints whipping cream |
nutmeg, freshly grated to taste |
1 -2 cup milk (optional) |
Directions:
1. In an electric mixer, beat the egg yolks with the sugar until thick.
2. Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.
3. Add the salt to the egg whites. Beat until almost stiff.
4. Whip the cream until stiff.
5. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
6. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.
7. If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog.
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