Admiral’s egg nog
Submitted by Alan Wile
1 dozen eggs
1 quart bourbon
6 ounces dark rum
2 cups sugar
2 quarts whole milk
1 pint heavy whipping cream
Cinnamon and freshly grated nutmeg
Separate eggs. Beat egg yolks to light yellow. Add bourbon and rum slowly, beating the mixture constantly. Add sugar, then milk. Fold in very stiffly whipped cream, then very stiffly beaten egg whites. Cover tightly and refrigerate (or place outside in the cold). The beaten egg whites and whipped cream will rise to the top while refrigerated. Fold this into the liquid daily and before serving. Top each cup with a sprinkling of cinnamon and/or nutmeg when serving. Make 7 to 10 days ahead. Recipe may be doubled, tripled, etc.
Also very tasty without alcohol. While the alcohol “cooks” the eggs, the eggs in the non-alcoholic version will not “keep.” Therefore, the non-alcoholic egg nog cannot be made more than a day or two before serving.
This has been served with excellent results in our household for years. It takes some time, but the results are well worth the effort. It sure helps if you have a good, heavy duty mixer (we don’t, although it takes me a little longer to make, who cares?).
The name? A rather senior naval officer introduced it to me. Who knows? Perhaps the recipe helped get him to his terminal rank.
(If you have a holiday recipe send it to firstname.lastname@example.org or drop it by the Pentagram office in Bldg. 59, Suite 116)