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5 from 1 vote

Ethel Singer's Eggnog

(from an add for Yellowstone Whiskey in SF Chronicle, circa 1952)   Note: You should prepare at least 12 hours before serving
Prep Time20 minutes
Chill Time12 hours
Course: Drinks
Cuisine: American, English
Keyword: brandy, Eggnog, eggs, holiday drink, whipped cream

Equipment

  • 1 stand mixer
  • 3 large bowls, 1 should be your serving bowl, like a punch bowl

Ingredients

  • 1 dozen eggs 12 eggs
  • 1 pint heavy whipping cream 2 cups
  • 1 cup sugar
  • 1 cup brandy / bourbon/rum
  • 1 quart milk 4 cups
  • 1 tsp vanilla extract
  • Nutmeg for garnish

Instructions

  • Need 3 mixing bowls (2 chilled), and one punchbowl
  • Separate egg whites into 1 chilled bowl, and yolks into room-temp bowl (make sure no yolk is in the egg whites or they won’t beat).
  • Using a stand or hand mixer, beat egg whites until they are firm and peaked.
  • Add 1 cup sugar and 1 cup brandy/bourbon to egg yolks, use mixer to blend completely
  • Pour 1 pint of heavy cream into 2nd chilled mixing bowl, beat until firm – add 1 tsp vanilla
  • Combine beaten egg whites, yolks/sugar/brandy mixture, and beaten cream into a punchbowl, and then add 1-quart milk – mix thoroughly, garnish with nutmeg, and chill overnight.
  • Step 6 Enjoy

Notes

1/2 recipe
6 eggs
1 cup whipping cream
1/2 cup (100gm) sugar                   
1/2 cup brandy, or rum, or Bourbon
2 cups whole milk
1/2 tsp vanilla extract 
Nutmeg for garnish