Passed down through generations, this eggnog has been hailed by countless holiday revelers as the best-ever. Be careful though, this cheerful libation packs quite a punch! With its velvety smooth texture and seductive flavor, it goes down easily, so be sure to enjoy it in moderation. The secret of its mild flavor is letting the eggnog "age" or "mellow" for several days after it is made. Remember to include the mellowing time when planning to make this holiday favorite - and - remember to warn your guests that it’s very merry!
- 2 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1 1/2 tablespoons dark or spiced rum, of drinkable quality (such as Myers or Captain Morgan’s)
- 1 1/2 cups half-and-half
- 1 1/2 cups heavy cream
- 1/4 cup brandy, of drinkable quality
- 1/4 cup bourbon, of drinkable quality
- 1 1/2 tablespoons orange liqueur, of drinkable quality (such as Grand Marnier® or Cointreau®)
- 1 1/2 tablespoons Benedictine (or B&B)
Place egg yolks in a large mixing bowl. Add half of the sugar; whisk until the sugar dissolves, then whisk in the rum. Add half-and-half, cream, brandy, bourbon, orange liqueur and Benedictine (or B&B), and whisk to combine; set aside until needed.
Place egg whites in the work bowl of a stand mixer fitted with the whisk attachment; whisk until soft peaks form. With mixer on medium-low speed, add remaining 1/4 cup sugar, then increase the speed and continue whisking until stiff, glossy peaks form.
Fold egg whites into the yolk/cream mixture. Ladle eggnog into glass (or ceramic containers). Cover, and store in the refrigerator for 4 days before serving. (Note: During the aging time, the egg whites will float to the surface. Stir the eggnog once each day to reincorporate the whites into the mixture.)
To Serve: Serve well chilled in small glasses or cups. Remember to enjoy
Makes 1 quart
Exclusive recipes provided by Viking Cooking School.
