Recipe from Kera Willis - Images by Helena McMurdo
Makes a big, party-sized batch
I find it easiest to separate eggs by cracking the whole egg into the palm of a clean hand, and then letting the white drain out between my fingers. You can also use an egg-separating tool, or pour the yolk from shell to shell until all the white has drained away. Be careful not to get any yolk in with the whites, or they will not whip as well.
- 10 egg yolks
- 3.5 cups white sugar
- 1.5 cups brandy or rum*
- 10 egg whites
- 1 litre whipping cream
- 1/2 tsp freshly grated nutmeg
*If you wish to make a non-alcoholic nog, substitute 1 cup whole milk and 1 tsp vanilla in place of the brandy or rum (and maybe cut back on the sugar a touch).
Put a bowl in the freezer to chill for making the whipped cream.
Whip the yolks together with the sugar using an electric mixer until they are light in colour and a consistency similar to buttercream.
Add the alcohol a little at a time, mixing all the while. Continue to mix until all the sugar has lost its granular texture.
In a clean stainless, ceramic, glass, or copper bowl, whip the egg whites until they form stiff peaks. (Room temperature whites whip best.) Fold the egg whites into the yolk/sugar/alcohol mixture.
In the bowl that has cooled in the freezer, whip the cream until it is stiff. Gently fold it into the nog along with the grated nutmeg.
Store in the freezer for a milkshake-like consistency (the alcohol will keep the nog from freezing). Or keep refrigerated. Either way, the nog is better if you allow a few hours for the flavours to mingle. Stir before pouring, and grate additional nutmeg over the top of each glass before serving. Enjoy!
Kera Willis is a free-range writer, farmer, and facilitator who is considering buying a gym membership to balance her daily eggnog consumption.
Helena McMurdo is a bon vivant and vagabond, and unlikely to say no to a second glass of eggnog. Follow her adventures and see her work at helenamcmurdo.com