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Thanksgiving: Toby's Eggnog

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"In the matter of egg-based cocktails, my brother does not fool around. A single glass of this '50s-style eggnog should suffice to fell a large person. The correct dosage is a small teacupful. It would pair excellently with a Chesterfield cigarette and news from Korea."

List of Ingredients

â—¦ 10 eggs, separated
â—¦ ¾ cup sugar
â—¦ 4 cups heavy cream
â—¦ 4 cups whole milk
â—¦ 2 cups brandy
â—¦ 1 cup rye whiskey
â—¦ 1 cup dark rum
â—¦ ½ cup sherry
â—¦ ½ teaspoon kosher salt
â—¦ Grated nutmeg, to taste


Recipe

In an electric mixer, beat egg yolks with sugar until thick. Slowly add cream and milk and beat until thick. Slowly add liquors while continuing to beat at slow speed. Chill in refrigerator for several hours.

Add salt to egg whites. Beat until nearly stiff. Fold whipped egg whites into the yolk mixture. Chill in refrigerator for at least 2 hours.

Pour eggnog into punch cups or a glass, and sprinkle top with freshly grated nutmeg.