Side Pannel
Mo's Ancestral Eggnog
Ingredients List
- 12 Eggs, separated
- 1 lb Confectioner's sugar
- 2 c Liquor
- 8 c Whipping cream, heavy
- 2 ts Nutmeg (or less)
- 1/2 c Sugar
Directions
Separate the 12 eggs. Set the whites aside in the 'fridge, tightly covered
for safety, as they won't be needed until much later. Beat the yolks until
they noticeably lighten in color. From here on out, an industrial-strength
mixer (Kitchen-Aid K5, for instance) is a big help.
Continue beating the yolks while adding the confectioner's sugar. Beat for
about 4 minutes or until the mixture turns much lighter yellow and takes on
a satin-like texture. While still beating, slowly add about 2 cups liquor.
[If you decide you need more, this is NOT where you put it in.]
After the liquor is thoroughly beaten in, cover the mixture with plastic
wrap or aluminum foil and let it stand for 1 hour at room temperature. This
is to cook the eggs and takes much longer if you refrigerate. [I lay
plastic wrap right down on top of the mixture to avoid any possible skin
that might form.]
After standing, add the heavy whipping cream, unwhipped! You could try
whipping it first, but again, you are on your own. Add the nutmeg. OPTION:
At this point, the original recipe calls for adding an additional 2-4 cups
of liquor, but I omitted this as it passed a taste-test as-is. If you want
your 'Nog a LOT stronger, have at it, but please taste before you pour.
Mix thoroughly, again. Refrigerate the mixture for 3 hours to let it
ripen. I use two large juice containers. It splits nicely between them and
will fit in our 'fridge. [Overnight is good, if you're making it for, say,
Christmas day, but see the safety note below if you intend to let it sit
overnight.]
At the end of the 3 hours, remember where you put the egg whites. Beat them
until stiff but not dry, adding about 1/2 cup sugar to slightly sweeten the
whites. N.B.: 12 egg whites whip into quite a mass, so be prepared. [You
can also whip them 6 at a time. This is probably a very good idea if you're
doing it in a Kitchen Aid, since 12 might overflow the bowl.]
Pour the whites into the serving bowl you will be using. Then gently and
slowly pour the other mixture into the bowl, mixing with a whisk to fold it
all together. The whites should be smoothly and evenly distributed through
the 'Nog to make it fluffy. They will lose some of their bulk so don't be
afraid to mix thoroughly. Sprinkle the top with some more nutmeg, and
serve. A shaker of nutmeg by the bowl is a nice touch for those wanting a
shake on their own mugful. [The first time I made this recipe, I had to
keep re-stirring the mixture. The only difference I can think of is that
the second time I didn't add sugar to the egg whites.]
NOTES:
for safety, as they won't be needed until much later. Beat the yolks until
they noticeably lighten in color. From here on out, an industrial-strength
mixer (Kitchen-Aid K5, for instance) is a big help.
Continue beating the yolks while adding the confectioner's sugar. Beat for
about 4 minutes or until the mixture turns much lighter yellow and takes on
a satin-like texture. While still beating, slowly add about 2 cups liquor.
[If you decide you need more, this is NOT where you put it in.]
After the liquor is thoroughly beaten in, cover the mixture with plastic
wrap or aluminum foil and let it stand for 1 hour at room temperature. This
is to cook the eggs and takes much longer if you refrigerate. [I lay
plastic wrap right down on top of the mixture to avoid any possible skin
that might form.]
After standing, add the heavy whipping cream, unwhipped! You could try
whipping it first, but again, you are on your own. Add the nutmeg. OPTION:
At this point, the original recipe calls for adding an additional 2-4 cups
of liquor, but I omitted this as it passed a taste-test as-is. If you want
your 'Nog a LOT stronger, have at it, but please taste before you pour.
Mix thoroughly, again. Refrigerate the mixture for 3 hours to let it
ripen. I use two large juice containers. It splits nicely between them and
will fit in our 'fridge. [Overnight is good, if you're making it for, say,
Christmas day, but see the safety note below if you intend to let it sit
overnight.]
At the end of the 3 hours, remember where you put the egg whites. Beat them
until stiff but not dry, adding about 1/2 cup sugar to slightly sweeten the
whites. N.B.: 12 egg whites whip into quite a mass, so be prepared. [You
can also whip them 6 at a time. This is probably a very good idea if you're
doing it in a Kitchen Aid, since 12 might overflow the bowl.]
Pour the whites into the serving bowl you will be using. Then gently and
slowly pour the other mixture into the bowl, mixing with a whisk to fold it
all together. The whites should be smoothly and evenly distributed through
the 'Nog to make it fluffy. They will lose some of their bulk so don't be
afraid to mix thoroughly. Sprinkle the top with some more nutmeg, and
serve. A shaker of nutmeg by the bowl is a nice touch for those wanting a
shake on their own mugful. [The first time I made this recipe, I had to
keep re-stirring the mixture. The only difference I can think of is that
the second time I didn't add sugar to the egg whites.]
NOTES:
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