Eggnog

My friend Rachel asked me to post my eggnog recipe. Here it is, in its second iteration. I used to make it differently until my friend Moxie said: “OMG ER you need much more booze in your eggnog.” She was right, as always.

Here is how I now make eggnog.

Seven eggs
1 1/4 cups white granulated sugar, or less, to taste
Pinch salt
1 teaspoon vanilla
1/2 gallon whole milk
1 quart half-and-half
1 pint heavy whipping cream, or more, to taste
Freshly grated nutmeg
1 quart booze, or more.

1. Separate seven eggs. Set aside the whites.
2. Whisk the yolks together with the sugar until the sugar is dissolved and the yolks are completely broken up. This takes more time than you think it should.
3. Whisk the booze  into the egg yolk mixture, add the salt and vanilla, grate in plenty of nutmeg, and let it mellow for a few hours or a few days in the fridge.
4. Before serving, stir in the milk and the half-and-half.
5. Whip the cream to the very soft peak stage and fold it in.
6. If you want super-duper foamy eggnog, whip the egg whites to the soft peak stage and fold them in too.
7. Serve in a large glass or ceramic bowl with a nonreactive ladle; the sulfur in eggs instantly tarnishes silver.

Note on the booze: I use a combination of brandy and bourbon. My brother uses rum and sherry. Irish whiskey is also good in eggnog.