Chowhound: Jonathan Hunt’s best eggnog Rrecipe

I’d forgotten which recipe I used for the batch I made and brought to last year’s office Christmas party, which was a mistake, since it went over very well. Luckily I was able to recognize this one when I went a-hunting for an eggnog recipe again.

When I decided to make this, I made sure to get fresh, local, organic eggs from Urban Digs Farm, since so much of the richness and flavour of this recipe depends on the eggs, so getting the ones from the store with the pale yolks, watery whites, and weak shells wouldn’t have done anyone much good. I’ve tweaked the recipe a bit to include the nutmeg in the nog itself instead of just when serving, since I like to drink it straight as a cream liqueur rather than mixing it up into a punch. Feel free to leave the nutmeg out as you prefer.

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Jonathan Hunt's Best Eggnog Recipe
A classic, boozy eggnog for the holidays. This works out to about 27% alcohol by volume before folding in the egg whites and whipped cream, so imbibe carefully!
Homemade eggnog in a flip-top bottle.
Course Liqueur
Cuisine English
Prep Time 15 minutes
Passive Time 1 week
Servings
litres
Ingredients
Course Liqueur
Cuisine English
Prep Time 15 minutes
Passive Time 1 week
Servings
litres
Ingredients
Homemade eggnog in a flip-top bottle.
Instructions
Making the nog
  1. Separate eggs and freeze whites until ready to serve the nog.
  2. In a large bowl, whisk yolks and sugar until thoroughly mixed and smooth.
  3. Stir in the remaining ingredients.
  4. Transfer mix to enough glass bottles to hold it (about 1 gallon) and store in refrigerator at least 1 week.
Serving
  1. Take egg whites from freezer and let thaw.
  2. In a mixing bowl, use an electric mixer to beat whites until stiff peaks form. Transfer to large punch bowl.
  3. Place cream in mixing bowl and beat until medium peaks form, then transfer to punch bowl.
  4. Take bottled nog base from fridge, shake to mix well, then pour into punch bowl and gently mix it together with the egg whites and whipped cream.
  5. Serve cups garnished with freshly grated nutmeg, over ice if that's how you like it.
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