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Christmas: New Orleans Eggnog

Source of Recipe

From "Camille Glenn's Old-Fashioned Christmas Cookbook"


Recipe Introduction

"Louisiana has always had a great affection for rum, and rum makes a beloved Christmas punch for old New Orleans festivals and celebrations. This eggnog serves about twenty guests, but the recipe can be cut in half or even quartered. Just don't make it too far ahead."

List of Ingredients

◦  12 large eggs, separated
◦  1 cup sugar
◦  ½ cup Jamaica rum
◦  2½ cups best-quality bourbon
◦  3 cups heavy or whipping cream
◦  1 cup milk
◦  1 to 1¼ cups heavy or whipping cream, whipped
◦  Freshly grated nutmeg, for serving


Recipe

Combine the egg yolks with ½ cup of the sugar in a mixing bowl and beat until the mixture is creamy and thick. Add the rum and bourbon and beat thoroughly. Add the cream and milk and mix again.

Beat the egg whites until they hold a soft peak. Gradually add the remaining ½ cup sugar, beating until the whites hold a stiff peak. Fold them into the yolk mixture. Chill thoroughly until serving time.

Pour the eggnog into a chilled punch bowl and gently fold in the whipped cream. Grate nutmeg over the top and serve.

Makes about 30 small cups


Note:
If you make the eggnog ahead, it will liquefy - and that's a very poor eggnog. Southern eggnog is rich and thick, so serve it soon after it is mixed.