The eggnog season is not over. It might be gone from your grocery store, but you–brave soul–can join me in creating a new tradition: The New Year’s Eggnog. The lull between Christmas and New Year’s cries out for a little festivity; otherwise, it can be a kind of depressing time after all of the hubbub. Keep up the merry and celebrate the impending new year with my Grandma Hazel’s Eggnog.
My grandma Hazel is not a drinker, but she used to make this eggnog annually, and I’m pretty sure she helped herself to a glass. Long ago, she passed the recipe along to my mom, her daughter-in-law. Since then, the eggnog has become one of her signature holiday treats and everyone is disappointed if they don’t get their fair share.
I’d never made my own eggnog before. We do keep the store-bought variety in our fridge throughout December for impromptu gatherings or rough days because it isn’t bad (we like the soy version), but I always look forward to my mom’s as a special treat on Christmas Eve or Day or both. This year, we prepared my grandma’s recipe together. This is decadent, rich, celebratory stuff. It is the best. Ever. Try it during the lull or make it for New Year’s Eve.
Grandma Hazel’s Eggnog
Yield: a little over a half gallon (this recipe doubles well for larger crowds or thirstier folk)
1 cup heavy cream
6 eggs, separated
3/4 cups sugar
1 Tablespoon vanilla
1/8 teaspoon freshly grated nutmeg + more for garnish
3 cups milk (it is ok to go with low-fat or skim here)
3/4 cup bourbon or rum, whichever you like (you can add up to 1 cup without it being crazy boozy)
Whip the cream, then set it aside in the refrigerator.
Beat the egg whites (in a very clean, dry bowl) until quite frothy. Slowly add the sugar and continue beating until stiff.
Beat the egg yolks, vanilla, and 1/8 teaspoon nutmeg until thick. Gradually add the milk, then whipped cream, then egg white mixture while continuing to beat. Add the bourbon or rum (you could set the un-boozed nog out next to a bottle of booze at a party, in case some people didn’t want the alcohol). Sprinkle each serving with additional nutmeg.