Greenlawn-Otey Eggnog

This recipe uses only four ingredients, so make sure they are all fresh and high quality. Traditionally made at Christmas and New Year’s. Serve with a spoon to get every drop!

1 dozen eggs
2 Cups sugar
2 Cups bourbon (1 pint)
4 Cups whipping cream
(1 quart)

Have ready:
1 large punch bowl
2 large mixing bowls
1 small dividing cup or dish.

The key to this recipe is the careful separation of the eggs. Break and separate the egg whites, placing the whites in one large bowl, yolks in the other. Separate each egg individually before adding to the bowl, so that if one yolk breaks you don’t have to start over.

Mix the egg whites on high speed until the egg whites are stiff, about 5-8 minutes. Add 2 TB. sugar from the sugar and whip briefly into the whites to stabilize. Without washing the beaters, beat the egg yolks until light and lemon colored. Add the sugar, beat briefly, then add the bourbon and beat to a pale, creamy, consistency, until all the graininess of the sugar has disappeared. Pour this mixture into the large punch bowl. At this point whip the whipping cream to soft peaks, 3-5 minutes. Add this to the punch bowl but don’t stir yet. Place the whites on top of the other ingredients, and, using a wire whisk, carefully and gently fold and incorporate all ingredients. Do not stir or whip, just fold down and over, turning bowl and going down, across, up and over.

Best served right away, though it will hold pretty well for an hour or two in the fridge. Top with a dash of freshly grated nutmeg as desired. Edith advised us to make sure and include the bourbon, because it is what makes the raw eggs safe. If you are concerned about using raw eggs, pay extra for pasteurized eggs.

Yield: 1 large punch bowl of eggnog.
Prep. time: 30 minutes.