That time of year is approaching when we create some really wonderful holiday concoctions to celebrate the season. So let me be the first to share with this recipe for eggnog.
It is a recipe that is decades old and was published every year by Baltimore Sun food columnist Rob Kasper, mostly, he said, to fend off all the “I lost the recipe – can you help me immediately!” calls.
Kasper himself called it eggnog for people with nowhere to go, best consumed at home, sitting down. Thanks to the generous quantity of bourbon involved, you shouldn’t be behind the wheel of anything after quaffing it.
This is his original recipe, with my own instructions. Note that if you’re having a party this recipe can easily be doubled.
Makes 8 TO 10 cups
- 2 cups bourbon
- 1 1/8 cups sugar
- 6 egg yolks, beaten
- 4 cups whipping cream
1. Pour bourbon into a very large mixing bowl. Stir in sugar. Let it sit for several hours, or overnight if you can wait. If you can’t wait don’t worry about it; you can always start over tomorrow.
2. Beat egg yolks until they are a deep yellow color. Fold them into the bourbon-sugar mixture. Cover and let sit for two hours in the refrigerator.
3. Whip the cream until stiff. Very stiff. Fold into the bourbon-egg mixture. Let sit for one hour (if you can wait).
If you have whipped the cream until it’s very stiff, the consistency will be similar to a creamy ice cream, so have spoons available. The mixture will become more soupy as it sits, if it lasts long enough. This also makes an excellent topping for pumpin pie, any flavor of ice cream and all manner of other things.
Warning: Imbibing vast quantities of this can lead to singing, much licking of lips and to babies.
Contributed by Mary B.
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