I had initially planned to post this a couple of days ago, but was waylaid by work again. In fact, I’m writing this in the early-morning from my hotel bed before I head out to get a cup of La Colombe coffee. Speaking of beverages, today’s seasonal offering is eggnog. I love eggnog. My kids love it as well, and befittingly refer to it as “Christmas Milk.” I once rubbed elbows with a former DC Councilmember drinking a delicious, potent eggnog so quickly he thought I was going to get sick. I promptly poured another large glass and chugged it in front of his astonished eyes.
I decided to make a batch from thirst trap honey Martha Stewart. This is not the same recipe as I had many years ago, at that party, and this was ok. Shockingly, my wife had several glasses of a drink she normally doesn’t care for. But, this was a bit rich for my liking…and definitely not chuggable! It was also a bit too thick as she instructed the overwhipping of egg whites. I’ve accounted for that in this adaptation below.
Martha’s Classic Eggnog
Adapted from Martha’s Classic Eggnog, Martha Stewart
6 eggs, separated
¾ cup superfine sugar + 1 tbsp
2 cups whole milk
3 cups heavy cream, divided
½ cup bourbon
¼ cup dark rum
¼ cup cognac
Cream of tartar
Nutmeg
In the bowl of a stand mixer affixed with the paddle attachment, cream the egg yolks and ¾ cup of sugar until light and creamy, on medium-low speed.
Switch to the whisk attachment and whip in the milk and 2 cups of the heavy cream until well combined. Stir in the booze, cover, and refrigerate for up to 24 hours.
When ready to serve, whip the egg whites on low speed, with a pinch of cream of tartar, until beginning to foam. Then increase the speed to medium-high until soft peaks form. Stir into the chilled mixture.
Then whip up the remaining cup of cream with the tablespoon of sugar until soft peaks hold. Stir into the nog then ladle into glasses. Generously grate nutmeg over each serving glass.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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