Spiffing y'all up, one typo at a time
Hey, y’all. Since it’s that special time of year—the time when high fat, high sugar, and high alcohol content are positive attributes—I’ve decided to share one of my very favorite recipes. It’s for my homemade eggnog, a delicious concoction created from a passed-down recipe and more than a few years of trial and error.
You may not be an eggnog lover. But, if you’re over 21 and not a teetotaler, I am certain this recipe can make a convert out of you. It’s not as thick and sweet as the commercial versions; it’s not as bourbon-filled as the one my ex-husband’s grandmother used to make.
Now, don’t try making a non-alcoholic version of this recipe. It calls for raw eggs, and adding the whiskey in slowly has the effect of “cooking” the egg yolks. Just enjoy responsibly, y’all.
This recipe makes A LOT—enough to enjoy some yourself and give some as gifts. I promise you the recipients will hug your neck for it.
1 quart heavy whipping cream
3 cups sugar
1 pint Jack Daniel’s Tennessee Whiskey*
3 quarts whole milk
Ground nutmeg (optional)
Separate the eggs. Set yolks aside. Whip egg whites until fairly stiff. Set aside. Chill a mixing bowl and beaters. Use to whip cream until it is fairly stiff. Set aside. In a large mixing bowl, add sugar to egg yolks. Blend until very creamy and light yellow. Blend in whiskey, pouring very slowly. Add one quart of milk and blend well. Transfer mixture to very large bowl. (Honestly, I have to use two large serving bowls for this part.) Add the rest of the milk. Use a whisk to mix in whipped cream and whipped egg whites. Chill. Serve sprinkled with nutmeg, if desired.
*Everyone has his or her favorite “nog” to add to eggnog. I swear by the classic Jack Daniel’s Tennessee Sour Mash Whiskey. It’s simply the best. And it has nothing to do with the fact that if I’d been born a boy, my name would have been Jack Daniel Lane. Wow. I think that might just make me a redneck.