This recipe brings back memories and it's very special to me because it's the first thing I ever made in the kitchen, on my own. An old friend, Nancy Baumann, gave me this recipe when I was 14 years old, and I haven't let go of it since! Sure, I've changed it very slightly, but the core is all Nancy who is as sweet as the nog we're about to concoct!
You will need:
- 12 egg, separated (yes... you'll need a dozen eggs)
- 1.5 cups sugar
- 1 quart heavy cream
- ½ gallon whole milk
- 2 cups Bourbon
- 2 tablespoon vanilla
- Cinnamon Sticks
- Three medium bowls and one LARGE bowl
In bowl #1, combine one cup of the sugar and all 12 of the egg yolks. Before you get all queezy about the reality of consuming raw egg yolks, rest assured that if you're using FRESH eggs, the chances of you running into any Salmonella are quite small. However, you can certainly use pasteurized eggs if it will help you to feel better! Beat the yolks and sugar until you have a thick bright yellow, uniform "goo."
In bowl #2, combine the rest of the sugar with all 12 of the egg whites. Beat them until they're thick. You're not looking to make any meringue here, just beat them until they're combined and just before they get to the "soft peak" stage... turn your beaters upside down and see if they form gently falling very soft peaks. If so, you're ready! If you over-beat them and they get stiff, just bake a lemon pie and use the meringue as topping.
In bowl #3, beat the cream until it starts to thicken. When you beat cream, it moves in stages:
- Thick Cream
- Thicker Cream
- Whipped Cream