Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Real frothin’ eggnog

Jerry Stratton, December 12, 2011

You are going to need a straw to drink this eggnog—because it’s too frothy to pour out of your glass.

Servings: 6
Preparation Time: 2 hours, 30 minutes

Ingredients

  • 3 large fresh eggs
  • 1/3 cup sugar
  • 1/2 cup brandy
  • 1/4 cup rum
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon

Steps

  1. Separate the eggs; set aside the egg whites in the refrigerator.
  2. Beat the egg yolks at high speed until thick and lemon-colored.
  3. Beat in the sugar.
  4. Beat in the rum and brandy at low speed.
  5. Chill in a covered container for two hours or overnight.
  6. Stir in milk and spices.
  7. Whip the egg whites at high speed until they maintain soft, stiff peaks.
  8. Stir the yolk mixture into the egg white at low speed until barely mixed.
  9. Shoot the whipped cream into the egg mixture and beat at low speed until barely mixed.

I have always liked eggnog! Even the cheap stuff from the grocery store. But fresh homemade eggnog is in a class by itself. It isn’t heavy, like the carton stuff, nor is it heavily spiced, except with alcohol. It is almost a drinkable mousse.

This recipe will be a lot easier if you have a stand mixer to whip the egg whites and a whipped cream maker to make the whipped cream.

For a sharper flavor, add an eighth teaspoon of allspice along with the other spices.

You can easily double or triple this recipe for larger crowds.

Try to use a trustworthy source of eggs. While salmonella almost always lives in the egg yolk, which this recipe lets sit with the alcohol for a few hours, that probably is not enough time to kill any salmonella in the yolk. According to these eggnog researchers it takes several weeks for alcohol to kill salmonella bacteria.

This recipe is based heavily on the Southern Eggnog from Avanelle Day and Lillian Stuckey’s amazing old-school Spice Cookbook.

  1. <- Lunch salads
  2. Blueberry biscuits ->