Eggnog

Attempting to reconstruct this. I'm going to convert it to 4 servings.

Recipe

• 4 eggs, separated
• 1/2 C + 1 t sugar
• 6 oz Jamaican 151
• 6 oz brandy or Bourbon
• 1 C whole milk
• 1 C heavy cream
• 1 t nutmeg
• 1 t cinnamon
• 1 t vanilla

In mixer, beat yolks until they lighten, add sugar. After sugar dissolves, add cream and nutmeg, let it get frothy. Add milk, then slowly add alcohol. Set contents aside (in fridge), use mixer to whisk whites, when they start forming soft peaks, sprinkle in 1 t sugar, continue until stiff peaks form. Combine mixtures in bowl, chill. Maybe add a little extra nutmeg, might also need more milk.

The Perfect Batch

The perfect batch of eggnog is tricky - many aspects are working against each other. It needs to be served immediately, but it needs to be cold and the spices need time to diffuse. Chilling the ingredients is tricky because if the egg whites or yokes get too cold, they will not froth.

A day or two before hand, measure alcohol and cream. Add 1/2 the nutmeg and cinnamon to each, add the vanilla to the alcohol. Put the alcohol in the freezer and the cream in the fridge. Occasionally, stir the alcohol vigorously and the cream gently.

A few hours before preparation put the glasses it will be served in and a pitcher or bowl in the freezer. Put a small bowl, the mixing bowl and whisk in the fridge. Also measure the milk and put it in the freezer, but keep an eye on the temperature and keep it right around 35°. Don't let it freeze.

Separate the eggs, putting the yolks in the mixing bowl and the whites in the bowl from the fridge. During preparation, let the yolks get frothy and the yolk and cream mixture really fluff up. After the milk and alcohol have been added, put this in the bowl or pitcher from the freezer and return to the freezer. Clean and dry the mixing bowl before starting with the whites.