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5 from 1 vote

Ethel Singer's Eggnog

(from an ad 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 original recipe has 1-2 cups lol
  • 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 mixer with wire whisk attachment (infinitely easier) or hand mixer, beat egg whites until they are firm and peaked. Do not overbeat. Set aside (or put in fridge).
  • Start whisking egg yolks and gradually add 1 cup sugar. Whisk until light and frothy, slightly thickened. Add 1 cup brandy/bourbon to the egg yolk mixture. Whisk to blend completely.
  • Pour 1 pint (2 cups) of heavy cream into 2nd chilled mixing bowl, using whisk attachment, start at medium and gradually increase speed to beat cream. When it starts to thicken, add vanilla. Continue to beat until cream is thick and has firmed peaks when stirred with a spatula.
  • Pour egg yolk mixture into a serving bowl or punch bowl, add milk stirring to blend. Add egg whites and whipped cream and mix thoroughly with a spatula or wooden spoon (fold egg mixture over cream and egg whites. Garnish with nutmeg, and chill overnight.
  • Enjoy! Ladle eggnog into martini glasses or small bistro glasses. Garnish with nutmeg and a cinnamon stick.

Notes

1/2 recipe
6 eggs.                                                        3 eggs
1 cup whipping cream.                            1/2 c whipping cream
1/2 cup (100gm) sugar                            1/4 c sugar      
1/2 cup brandy, or rum, or Bourbon    1/4 c brandy
2 cups whole milk                                       1 cup milk
1/2 tsp vanilla extract                                 1//4 tsp vanilla
Nutmeg for garnish