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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Christmas Egg Nog Recipe

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This recipe for Christmas Egg Nog is from Southern Sisters, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 large eggs
4 egg yolks
1 cup granulated sugar
5 cups whole milk
1 1/2 cup dark rum
1 cup 80 proof Kentucky straight bourbon
1 tbsp. pure vanilla extract
1/2 tbsp. freshly grated nutmeg
2 cups whipping cream
2 tbsp. super sugar
Directions:
Directions:
In a mixing bowl, whisk eggs, yolks, and granulated sugar until smooth. Pour into a large heavy bottom saucepan. Stir in milk gradually, blending well with each addition. Heat slowly over very low heat, stirring steadily until mixture reaches 160-170 F on an instant read thermometer. The custard should be thick enough to coat the back of a spoon. If you draw your finger across the back of the spoon, the line will remain distinct to show the custard sauce is done.
Pour the custard through a fine-meshed sieve into a large bowl. Stir in vanilla, rum, bourbon, and nutmeg. Let mixture cool, then cover with plastic wrap and refrigerate until cold, at least three hours and up to one day.
Just before serving, whip cream to very soft peaks, beating in superfine sugar as you go. Gently fold into the custard mixture until incorporated. Serve from a chilled punch bowl or ladle into individual martini glasses. Garnish with grated nutmeg.

 

 

 

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