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10 Christmas Holiday Eggnogs

By That's the Spirit

6. EGGNOG BASIC

Ingredients:

3 pt milk

2 cups superfine sugar

16 oz cognac or brandy

16 oz cream

16 oz dark rum

12 eggs

Grated nutmeg

Mixing instructions:
Separate eggs and beat yolks and sugar together until thick. Stir in cognac, rum, milk, and cream, and chill in refrigerator until needed. Just before serving, transfer egg mixture from refrigerator to a chilled punch bowl.

Beat egg whites until stiff and carefully fold whites into the egg nog without beating or stirring. Sprinkle the top with nutmeg. Do not put any ice in the punch bowl.

Makes about 28 servings.

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7. HOT EGGNOG

Ingredients:

1-1/2 oz brandy

1 egg

1 cup hot milk

1 tbsp superfine sugar

Pinch nutmeg

Pinch salt

Mixing instructions:
Place egg and salt in a mixing bowl and beat until egg is thick; add sugar and beat until blended. Add hot milk and brandy, mix well by hand or in a blender, and pour into a warmed mug that has been rinsed in hot water. Sprinkle with ground nutmeg.

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8. BALTIMORE EGGNOG

Ingredients:

3 pt milk

2 cups superfine sugar or confectioner's sugar

12 eggs

1 pt cognac

1 pt cream

1 cup dark rum

1 cup peach brandy or Madeira

Grated nutmeg

Mixing instructions:
Separate eggs and beat yolks with sugar until thick and gradually stir in cognac, rum, peach brandy (some recipes specify Madeira in place of peach brandy), milk and cream. Keep in refrigerator until well chilled.

In another bowl, beat egg whites until stiff. When ready to serve, transfer egg-yolk mixture to a chilled punch bowl and carefully fold in whites without beating or stirring. Do not put any ice into the punch bowl.

Makes about 28 servings.

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9. CALIFORNIA EGGNOG

Ingredients:

3/4 oz bourbon

3/4 oz brandy

3/4 oz rum

1 oz cream

1 egg

Nutmeg

Mixing instructions:
Shake ingredients with ice and strain into a Collins glass. Sprinkle nutmeg on top.

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10. EGGNOG NASHVILLE

Ingredients:

3 qt cream

2 cups sugar

18 egg whites

1 bottle (750 ml) bourbon

1 cup brandy

1 bottle (750 ml) rum

Mixing instructions:
Combine the rum, bourbon and egg yolks; stir well. Combine the cream and sugar; then blend into the liquor mix. Beat the egg whites until stiff and gently fold them in. Garnish with nutmeg.

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