Wherefore art thou, Eggnog?

I like to make real eggnog. Every year during the holidays, I scour the Internet looking for interesting recipes.

This year, I'm down to two. What's your vote?

George Washington's Eggnog

Adapted from Recipe Zaar

SERVES 8-12, 3 quarts

Ingredients

  • 1 pint brandy
  • 1/2 pint rye whiskey
  • 1/2 pint jamaican rum
  • 1/4 pint sherry wine
  • 12 eggs, separated
  • 12 tablespoons sugar
  • 1 quart milk
  • 1 quart heavy cream

Directions

  1. MIX LIQUOR FIRST.
  2. Separate yolks and whites of the eggs.
  3. Add sugar to beaten yolks and mix well.
  4. Add combined liquors to the yolk and sugar mixture, drop by drop at first, slowly beating it all the while.
  5. Beat the egg whites* until stiff and gently fold these into the egg/liquor mixture.
  6. Add the milk and then the cream, always beating slowly.
  7. Let this sit in the refrigerator for several days.
  8. Taste frequently.

Eggnog to Die For

Adapted from Susie Bright's Journal

Ingredients:

  • 12 eggs, separated
  • 1 1/2 c. powdered sugar
  • 1 qt. milk (regular, not lowfat or nonfat!)
  • 1 c. cognac (optional)
  • 1 c. dark rum (optional)
  • 1 large orange
  • 1 lemon
  • 1 quart whipping cream
  • grated nutmeg

Special Things Needed:

  • A very sharp butcher knife
  • electric mixer
  • grater
  • potato peeler
  • extra eggs in case you screw up the separations (easy to do)
  • two big bowls to make it with
  • one nice bowl to serve it in, and a ladle

Method

  • Beat the egg yolks and sugar until thick, then stir in the milk, cognac, and rum.
  • Beat the egg whites until they just hold a peak, and then fold them in. Put this mixture away to chill for at least 3 hours. (Overnight is fine, just put plastic wrap over bowl).
  • Use a potato peeler to peel the very outside of the orange skin, so you have barely any white pulp on the back of the skin. You just want the pure orange rind. Cut this skin into matchsticks, as thin as possible and about 1 1/2 inches long. Yes, you need a sharp knife for this.
  • Grate the fresh lemon rind.
  • Whip the cream until it only just begins to thicken, not so much that it actually holds peaks. Stir his half-whipped cream into the mil and egg mixture, and beat a few more strokes with the whisk. Stir in the lemon rind and half the orange matchsticks.
  • Pour the eggnog into a serving bowl. Over the top of it, sprinkle the remaining orange rind and plenty of grated nutmeg.

Serves 25 reasonable people, but only a dozen or so fanatics.

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