captain_phil | T'is the season, so get the homemade eggnog..... (Reply)

what's that? you don't have a recipe for homemade eggnog? well

First, separate 12 large eggs into 2 medium-sized bowls. Put the egg whites in the refrigerator (you'll use them during the final step). Then, in a large saucepan, stir together

* 1 quart of milk
* 1/2 cup of superfine or powdered sugar
* 1 tablespoon of real vanilla extract

Bring it all to a gentle boil, then take it off the burner. Next, beat the egg yolks for 2-3 minutes to thicken them. Take a cup of the hot milk and pour it slowly into the egg yolks, whisking constantly. Then pour this mixture back into the saucepan with the rest of the hot milk, continuing to whisk it so it thickens smoothly.

Return the saucepan to the burner and cook over medium heat for about 5 minutes. Use a wooden spoon to stir it constantly. You'll know it's ready when the egg nog is thick enough to coat the back of the spoon.

Now pour the mixture into a sealable container. If you like, you can cover the surface of the egg nog with plastic wrap so it doesn't form a skin. Refrigerate overnight (or at least 4 hours).

Part 2: With an electric mixer, beat the egg whites until soft, white peaks form. Slowly add 1/4 cup of powdered sugar, and continue mixing until the peaks stiffen. Then rinse the mixer blades and whip 2 cups of heavy cream until it thickens, adding another 1/4 cup of powdered sugar as you do.

Now get your chilled egg nog mixture and pour it into a large punch bowl (if you used plastic wrap, don't forget to remove it!) Stir in 3 cups of Blanton's Bourbon. With a rubberized or silicone spatula, fold in (don't stir) the whipped cream, and then the egg white mixture. Now put it back in the fridge to chill for an hour (or until your guests arrive). Keep the egg nog chilled until just before serving. Semi-sweet chocolate shavings add the final touch