Cold Eggnog
Ingredients
- 6 eggs
- 1/2 lb granulated sugar
- 1 1/2 oz rum
- 1 pint bourbon
- 1 pint heavy cream
- 1 pint milk
- Nutmeg for garnish
Step-by-Step Instructions
- In a medium bowl, beat the yolks of six eggs. In a separate bowl, beat the six egg whites and add in 1/2 lb of sugar. Add the well-beaten egg yolks and beat together thoroughly.
- Stir in 1 1/2 ounces of rum. To the mixture, add 1 pint of whiskey (bourbon), 1 pint of heavy cream and 1 pint of milk.
- Mix well and refrigerate for at least 2 hours before serving to allow the flavors to meld. Sprinkle nutmeg over the top when serving.
Common Problems and Solutions
Q: Can I use this recipe with raw eggs safely?
A: This recipe uses raw eggs, which carry a small risk of salmonella. For safer preparation, use pasteurized eggs (available in most grocery stores) or make a cooked eggnog version instead. Keep refrigerated and consume within 2-3 days.
Q: Why is my eggnog too thin or watery?
A: Make sure you're beating the egg whites until they're frothy and hold soft peaks, and beat the yolks until they're thick and pale yellow. This incorporates air and creates a richer texture. Also ensure you're measuring the liquids accurately.
Tips and Techniques
Beat the egg whites until frothy with soft peaks forming before adding the sugar—this creates a lighter, creamier texture. For food safety, look for pasteurized eggs in cartons or pasteurized shell eggs at your grocery store.
Ingredient Substitutions
- bourbon: brandy or cognac
- rum: more bourbon or add vanilla extract
- heavy cream: half-and-half
- raw eggs: pasteurized eggs
Equipment Needed
- Medium mixing bowls
- Electric mixer or whisk
- Large pitcher or punch bowl for serving
Historical Context
Eggnog has been a beloved holiday drink in the American South since colonial times, with each family passing down their preferred ratio of spirits. Louisiana versions often feature both rum and bourbon, reflecting the state’s French Caribbean influences and its bourbon culture.
