Eggnog

We had a delicious homemade eggnog over the holidays using the recipe for making it in quantity in Joy of Cooking. I've used this before but it was particularly successful this time for reasons that escape me.

I halved the full recipe, which calls for 12 egg yolks beaten until light in color, then beat in gradually 1 lb. confectioners' sugar and 2 c. of liquor (dark rum, brandy, bourbon, rye or a mixture of these -- I used bourbon). Let this mixture stand, covered, for 1 hour "to dispel the 'eggy' taste." Then beat in 2 to 4 c. more of liquor, 2 quarts heavy cream and an optional 1 c. peach brandy. I had some old peach brandy in the cabinet but it tasted musty and got thrown out so I did without. Cover and refrigerate this mixture for 3 hours. The final step is to beat 8 to 12 egg whites "until stiff but not dry" and fold this into the egg mixture. I grated fresh nutmeg over the individual servings.

This was of course very rich and creamy. Everyone who visited and tried it loved it. The liquor component might be too strong for some people even using the lower range specified. I beat everything, including the egg whites, by hand and that certainly worked well. What was nice this time was that it remained creamy and frothy over 3 days (even a half portion was a lot to drink). Other times I've tried this it separates out a bit into a frothy top and a more fluid eggnog.