Nashville Eggnog Recipes

HOT EGGNOG

Steps:

• Heat milk just until small bubbles form without boiling. Beat egg yolks with sugar until light and fluffy. Add salt and hot milk and mix well. Place over low heat or hot water and cook, while stirring, until mixture thickens (excess heat and long cooking will cause it to curdle).
• Beat egg whites until stiff, gradually adding the 1/4 cup sugar. Fold whites into hot milk mixture. Stir in bourbon or rum. Serve hot with a dash of nutmeg.

NASHVILLE EGGNOG

Steps:

• Stir booze with the egg yolks.
• Mix cream and sugar, then blend with booze.
• Beat egg whites until stiff, fold gently into the other mixture.
• Garnish with cloves and nutmeg.
• Serve in small mugs.

EARLY AMERICAN EGGNOG

Steps:

• Pour the brandy, sherry, rum, and whiskey into a bowl.
• Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended.
• Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating.
• To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.