Holiday “Get-Your-Nog-On” Eggnog

This eggnog is as decadent as it gets! We’ve already whisked through 8 dozen eggs, taking nog to neighbors, friends and hostesses in quart-size mason jars adorned with a red bow. Some people get a little fritzed up about the safety of eggs in eggnog, but our answer is: Fret not! The eggs are essentially cooked by the booze in this recipe. A trio of brandy, rum and bourbon combined with a good dose of vanilla makes this nog off-the-hook delish. Nothing says Christmas like a fire, some holiday tunes and a nip of eggnog…before or after dinner!

PS. Oh, let’s not worry about our waistlines or cholesterol this time of year. We’ll come clean in January!

• 12 eggs, room temp
• 12 tablespoons sugar
• 1 cup alcohol (we use 1/3 cup white rum, 1/3 cup brandy and 1/3 cup bourbon)
• sea salt
• 1 pint heavy whipping cream (not sweetened), cold
• contents of ½ vanilla bean, (contents scraped out with a spoon) (see note)
• 1 tablespoon vanilla extract
• milk for thinning, if desired

Makes about 7 cups (before thinning with milk).

Pull out your stand mixer or your hand mixer.

Separate the eggs, placing the yolks in the bowl of a stand mixer or a large mixing bowl. Beat the yolks using the paddle attachment (if using stand mixer) on medium speed for about a minute. Slowly add the sugar and a pinch of sea salt, and beat until the yolks get light in color and are thick and billowy, a couple minutes. Then slowly, VERY SLOWLY, drizzle the booze into the eggs. (If you add alcohol too fast, you will curdle the eggs.) Now, strain the egg mixture into a large bowl, then wash and dry the mixing bowl thoroughly. Add the chilled cream and the vanilla. Using the whisk attachment, beat until light and fluffy. Fold the whipped cream into the egg mixture. Now taste… do you feel like you have died and gone to heaven???? Wash your mixing bowl super well and dry it. This is VERY important as you must not have any fat residue in your bowl or your whites will not whisk properly. Beat the egg whites with a healthy pinch of sea salt until light and fluffy and soft peaks form. (That means it holds its shape and resembles shaving cream). Do not over beat, as the whites will get dry! Now, whisk the egg whites into egg/creamy mixture. Refrigerate over night and up to a week. When ready to serve (or gift), whisk eggnog vigorously, and thin with milk until it reaches desired consistency. Our Dad does not thin it at all, but we like it a little thinner. Hit it with more booze if you dare and top with a little fresh grated nutmeg if you wish.

Note: We are big fans of Penzeys Spices. We order beautiful, plump, whole Madagascar vanilla beans online. We store them indefinitely in a glass jar in the refrig, submerged in brandy or rum.