As a kid, I loved eggnog so much I could down a carton all by myself. I thought it was truly insane that anyone would blemish its creamy dreamy nutmeginess with stupid booze. Do not mess with perfection!
I no longer feel that way. I read this recipe in the December/January issue of Garden & Gun Magazine and it jumped right out at me 1) because the accompanying article is fantastic, and 2) because THIS is recipe writing: decadent, hysterical, and easy to follow.
If you too are charmed by the idea of a blast of bourbon in your eggnog, this recipe is for you. Two sips in, my tree sparkled magically, my family looked perfect, and The Little Drummer Boy didn’t make me want to gouge my eyes out. Suffice it to say, this is a bracing ratio of bourbon to cream, so depending on the tolerance of your guests, adjust accordingly. (I think you could start with half the recommended bourbon and add more to taste. Kablam.)
World’s Greatest Eggnog
Myrium Dinkins Robinson via Julia Reed, Garden & Gun Magazine
Serves 20-30 people
Note: I made 1/4 of this recipe with excellent results (1 c. bourbon, 2/3 c. sugar, 3 egg yolks, 2 c. cream). The given ratio of bourbon to cream is high—adjust to your liking. I found it easier and preferable to whip the cream just a bit to thicken it; I prefer that texture and it’s easier to fold, so bear that in mind as well. Also, I absolutely added nutmeg!
4 c. bourbon
2 1/4 c. sugar
12 large egg yolks
8 c. whipping cream
Pour bourbon into large mixing bowl. Stir in sugar and let sit several hours. Overnight, if you can wait. Beat egg yolks until they are an ugly yellow color. Fold them into the bourbon and sugar mixture. Let sit for two hours if you can wait. Whip the cream until very stiff, fold into the bourbon and egg mixture. Let sit for one hour if you can wait. Mixture may be cut in half if you are clever enough to know how to divide 2 1/4 by two! Serve in cups. Serves 20-30 people. ENJOY.