Let's say you're just not feeling the joy you need to properly celebrate a festive party. It's the holiday season, and you need a slightly alcoholic milk product to help you reach that next level of cheer. The store-bought stuff? Gluey and tasting of artificial thickeners. You need some true, homemade eggnog--that's been established. Perhaps you prepared for this situation and made the excellent looking nog from chow.com which takes three weeks (actually, up to a year) to age. Or perhaps you're like us, and decided you needed eggnog right now.
With the nog it's all about the thickness, and to get that you'll need some nicely whipped egg whites. Pretty easy if you have all the ingredients on hand and a nice shiny Kitchenaid mixer (or even a handheld one). We had some excellent bourbon and rum, and enough heavy cream to send us home fat and happy. That's when we realized we didn't have a mixer. No problem, I thought. We had a whisk. I had an arm. How hard could it be? This way, it's truly "handmade" product. All I had to do was whip the egg whites until "stiff peaks" appeared. Here's what ensued:
If you've made it this far, the rest is fairly easy. If you've passed out on the floor from the pain, just go straight for the bourbon.
Seperate the eggs into different bowls.
Toss sugar into the yolk bowl.
Mix that together.
Add the bourbon and the rum.
Add the milk and heavy cream. Whip until slightly frothy.
Whisk those egg whites until you get "stiff peaks". Those with a mixer: you just need to turn it "on". You lucky, spoiled jerks--you'll never know the true worth of a glass of eggnog. Because without the bitter, baby, the sweet ain't as sweet. When it's done, fold the egg whites into the yolk bowl.
Grate some nutmeg on top. It's up to you how much you want.
Pour into a cup, and let the holiday cheer surround you.