It’s a gross understatement to say I love egg nog. We were at a neighborhood party recently. We are new to the neighborhood, and everyone knows about the family renovating the friars’ house (us). We’re not so much the talk of the ‘hood as much as the house is. The renovation is a massive undertaking so all eyes are on us as neighbors await the big reveal. We were newbies at this annual affair, and I was prepared to be on my best behavior. I was a pillar of decorum. Until someone said egg nog.
I dashed, leaving mid-conversation with a neighbor whom I had just met. Mac Daddy was left standing there to explain his batty wife. This is not new to him. I might have nudged some elbows and treaded on well heeled toes on my way to the punch bowl. And there was the giant bowl, stacked little handle cups, and a big ol ladle. The frothy goodnes beckoned me. I poured myself a cup. And pormptly swilled it down. I poured myself a second. And I observed enough decorum to sip it ladylike, pinky out and all.
Our dear family friend Ty is a fantastic chef and works magic in all parts of the kitchen. Ty is the guy who makes turducken himself. He’s the guy you want to invite to your celebrations for sure. He makes a mean homemade egg nog and has graciously shared his recipe. Now if only I could get him to share his roasted red pepper soup recipe too…
Ty’s Nog
12 large, fresh grade AA eggs, separated
1 cup superfine sugar
4 cups heavy cream
1 750 ml bottle of Mount Gay Eclipse Rum
6 tsp. pure vanilla extract
Glass: cocktail, wine, flute, or toddy
Garnish: grated nutmeg and cinnamon
In the bowl of a stand mixer, beat the egg yolks until lighten in color. Gradually add the cup of sugar until it is completely dissolved and the mixture is thick and pale with ribbons when the beaters are lifted. Add the rum and stir to combine. Let rest for at least an hour.
In another large bowl beat the egg whites until hold soft peaks. In another bowl beat the cream until it holds soft peaks. Fold the whites into the yolk, rum mixture until the mixture is combined well. Fold in the whipped cream gently but thoroughly. Put the mixture into a large punch bowl and whisk in the vanilla.
Chill the eggnog, covered, for at least four hours, or until it is cold. Sprinkle the eggnog with nutmeg and cinnamon to serve.