The Algonquin Test-Kitchen: Egg Nog

Our holiday office party is tonight. And that means a big pot-luck dinner, a white elephant exchange full of cheesy delights, and apparently –this year– a bonfire beneath a backyard zip-line. Katie will be reporting live from the scene, so you can virtually join us for all the festivities!

As the sign-up sheet circulated, I was tempted to cop out with my traditional dish of  sausage-cheese balls…but then I decided they scream Super-Bowl a little more than Holly Jolly Christmas and that it might be time to expand my party-food repertoire. What could be more holiday-esque (or a better excuse to drink bourbon) than egg nog?

Here’s a wrap-up of the experience, and the complete recipe thanks to Bill Smith’s Seasoned in the South: Recipes from Crook’s Corner and from Home.

Seasoned in the South

Egg Nog

Serves 8-12

  • 6 large eggs, separated
  • 2 cups sugar
  • 1 1/2 cups whiskey, either bourbon or half bourbon and half rum
  • 6 cups heavy cream
  • Freshly grated nutmeg, for garnish (*my note: I scoured the grocery stores and couldn’t find this anywhere, so had to go with the far-less-gourmet ground variety from the spice aisle. )

Ingredients

Beat the egg yolks and sugar together in a large bowl with an electric mixer until the mixture is pale, thick, and golden. Slowly and gently stir in the whiskey.

Feel free to add bourbon liberally.

Feel free to add bourbon liberally.

Beat the cream in a chilled bowl with an electric mix to stiff peaks. (*my note: Six cups of whipped cream yields quite a lot of volume, so I suggest splitting the amount into two separate medium mixing bowls, to give yourself enough space for the cream to fluff up.) Set aside. In a mixing bowl, beat the egg whites to stiff peaks and set aside as well.

Cream peaks to the left; egg white peaks on the right

Cream peaks to the left; egg white peaks on the right

Gently fold the cream and then the egg whites into the egg yolks with a spatula and chill until very cold. Serve in punch cups with a dusting of fresh nutmeg on top. Sit down. I swear, this is the last instruction.

Egg Nog!The finished product is obviously quite rich and it has a pretty milkshake-like consistency. If you prefer, you may thin it out by stirring in a bit of skim milk. I felt like I could have filled a whole kiddie pool with this recipe…but it ended up just being two pitchers’ worth. Sure hope Algonkians likes egg nog!

-christina

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