Recipe for "eggnog3"

NAME

     EGGNOG3 - Wonderful eggnog
     [I got this recipe from net.cooks  back  in  1982.   It  was
     posted by Mike O'Dell (known around the network as "mo").  I
     have made it for the last two Christmases, and find it quite
     good.  The recipe is basically as he posted it. I have added
     a few comments in brackets.  Apparently he served  it  at  a
     party at LBL-CSAM that year.]
     This wonderful formula was handed down to me from my  grand-
     mother, who got it from her mother and grandmother.  I hear-
     tily recommend it as a superior lubricant  for  the  festive
     season.

INGREDIENTS (Makes about 4 liters)

     12        eggs, separated
     450 g     confectioner's sugar
     500 ml    liquor
     2 l       heavy whipping cream
     5-10 ml    nutmeg
     100 g     sugar

PROCEDURE

          (1)  Separate the 12 eggs.  Set the whites aside in the
               'fridge, tightly covered for safety, as they won't
               be needed until much later.
          (2)  Beat the yolks until they  noticeably  lighten  in
               color.   From  here on out, an industrial-strength
               mixer (Kitchen-Aid K5,  for  instance)  is  a  big
               help.  [Being at my in-laws, I was forced to use a
               little GE hand mixer.  It worked fine.]
          (3)  Continue  beating  the  yolks  while  adding   the
               confectioner's sugar.
          (4)  Beat for about 4  minutes  or  until  the  mixture
               turns  much  lighter  yellow and takes on a satin-
               like texture.
          (5)  While still beating, slowly  add  500  ml  liquor.
               [If  you  decide  you need more, this is NOT where
               you put it in.]
          (6)  After the liquor is thoroughly  beaten  in,  cover
               the mixture with plastic wrap or aluminum foil and
               let it stand for 1 hour at room temperature.  This
               is to "cook" the eggs and takes much longer if you
               refrigerate.  [I lay plastic wrap  right  down  on
               top  of  the  mixture to avoid any possible "skin"
               that might form.]
          (7)  After standing,  add  the  heavy  whipping  cream,
               unwhipped!   You  could try whipping it first, but
               again, you are on your own.
          (8)  Add the nutmeg.  OPTION:  At this point, the  ori-
               ginal recipe calls for adding an additional 500ml-
               1 l of liquor, but I omitted this as it  passed  a
               taste-test  as-is.   If  you  want your 'Nog a LOT
               stronger, have at it, but please taste before  you
               pour.
          (9)  Mix thoroughly, again.
          (10) Refrigerate the mixture for  3  hours  to  let  it
               ripen.   I  use  two  large  juice containers.  It
               splits nicely between them and  will  fit  in  our
               'fridge.   [Overnight is good, if you're making it
               for, say, Christmas day, but see the  safety  note
               below if you intend to let it sit overnight.]
          (11) At the end of the 3 hours, remember where you  put
               the  egg  whites.   Beat  them until stiff but not
               dry, adding about 100 g sugar to slightly  sweeten
               the whites.  N.B.: 12 egg whites whip into quite a
               mass, so be prepared.  [You can also whip  them  6
               at  a  time.  This is probably a very good idea if
               you're doing it in a Kitchenaid,  since  12  might
               overflow the bowl.]
          (12) Assembly instructions.  Pour the whites  into  the
               serving  bowl  you will be using.  Then gently and
               slowly pour the other mixture into the bowl,  mix-
               ing  with  a  whisk  to  fold it all together. The
               whites should be smoothly and  evenly  distributed
               through  the  'Nog  to  make it fluffy.  They will
               lose some of their bulk so don't be afraid to  mix
               thoroughly.   Sprinkle the top with some more nut-
               meg, and serve.  A shaker of nutmeg by the bowl is
               a  nice  touch  for those wanting a shake on their
               own mugful.  [The first time I made this recipe, I
               had  to  keep  restirring  the  mixture.  The only
               difference I can think of is that the second  time
               I didn't add sugar to the egg whites.]

NOTES

     [This makes a large amount of eggnog. Last  year  I  made  a
     half  recipe,  which sufficed for the 10 or so people we had
     then.  This year I made the whole thing, and 16 people  left
     some over (some of them don't drink, though).]
     Powered sugar will do  nicely,  and  even  granulated  would
     probably  work if you beat long enough.  [I'm not sure about
     the difference between  confectioner's  sugar  and  powdered
     sugar.   Maybe  they  were  different  in the old days?-SWT]
     [Confectioner's sugar and powdered sugar are regional  names
     for the same product-BKR]
     For the liquor, use bourbon, rum, vodka,  Canadian  blended,
     or  whatever  you like.  Being a bourbon fan, I used that in
     the batch for the CSAM party.  The others should work but  I
     haven't  tried  them.  Depending on taste, you may want more
     than this.  [I used rum the times I made it.]
     [Note from the editor: eggwhites are  extremely  susceptible
     to  bacterial  infection.  If you intend to make this eggnog
     ahead of time, to let it stand longer than the 3 hours  sug-
     gested,  do not store the separated eggwhites and then blend
     them in at the last moment. If you want perfection in  over-
     night  eggnog,  then  discard  the whites from the separated
     eggs, and crack and separate 12 new eggs in the morning  and
     use  their  whites. If you want economy in overnight eggnog,
     then fold the eggwhites  into  the  alcohol  mixture  before
     storing it overnight.-BKR]

RATING

     Difficulty: moderate.  Time: 1/2 hour preparation,  3  hours
     waiting.  Precision: no need to measure.

CONTRIBUTOR

     Enjoy!!!
     -Mike O'Dell
     Arlington, Virginia
     Reposted and annotated by Spencer W. Thomas:
          ({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA)
          Salt Lake City, Utah