Egg Nog

Chowhound recipe

For making:

• 12 large eggs yolks (reserve the whites)
• 2 cups granulated sugar
• 1 liter bourbon
• 1 quart (4 cups) whole milk
• 1 cup heavy cream
• 3/4 cup Cognac or brandy
• 1/2 cup Myers’s dark rum
• Pinch fine salt

For serving:

• 12 reserved egg whites
• 1 1/2 cups cold heavy cream
• Ice (optional)
• Freshly grated nutmeg

To make:

1. Place the reserved egg whites in a very clean and airtight container and freeze until the eggnog is ready to serve.
2. Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
3. Add the the remaining ingredients and stir to combine.
4. Transfer the mixture to a 1-gallon glass jar and tightly seal the lid.  (Alternatively, you can bottle it.) Place in the refrigerator for at least 1 week and up to 3 weeks.

To serve:

1. The night before serving, place the frozen egg whites in the refrigerator to thaw.
2. When ready to serve, let the egg whites come to room temperature.  Place the egg whites in the very clean bowl of a stand mixer fitted with a whisk attachment.  Whisk on high speed until stiff peaks form, about 2 to 3 minutes.  Remove to a large punch bowl.
3. Place the cream in the stand mixer bowl (no need to wash the bowl) and whisk on high speed until medium peaks form, about 1 to 2 minutes.  Remove to the punch bowl.
4. Stir the eggnog base with a rubber spatula to re-combine, then add it to the punch bowl.  Gently whisk the eggnog together until just combined and no large pockets of whites or cream remain (do not overwhisk or you’ll deflate the eggnog).  Serve in punch cups over ice, if desired, and garnished with grated nutmeg.

Alton Brown recipe

Ingredients

• 12 large eggs (pasteurized if you need peace of mind)
• 1 pound sugar
• 1 pint half-n-half
• 1 pint whole milk
• 1 pint heavy cream
• 1 cup Jamaican rum
• 1 cup cognac
• 1 cup bourbon
• 1 teaspoon freshly grated nutmeg (plus more for serving)
• 1/4 teaspoon kosher salt

Instructions

1. Separate the eggs and store the whites for another purpose.
2. Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon."
3. Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
4. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks.  A month would be better, and two better still.  In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long.  (And yes, you can also drink it right away.)
5. Serve in mugs or cups topped with a little extra nutmeg grated right on top.