adapted from Winter Cocktails
by Maria del Mar Sacasa
I've never actually made eggnog till now. Funny...especially since my boys are nog-hounds. Well, technically what makes 'eggnog' is the alcohol. So, no, my minis aren't actually nog fanatics. But from the beginning of December until we can no longer find it in the store, we always have eggnog, the virgin kind, in the fridge.
Thanks to Maria del Mar Sacasa's inspiration, I know how to make it now...with booze. This could be dangerous.
8 large eggs, separated
1/4 C packed organic dark brown sugar
pinch of fleur de sel
2 C organic heavy cream
2 C organic whole milk
1 C brandy
1 C dark rum
1 T pure vanilla extract
1/2 organic granulated sugar
freshly grated nutmeg
Note: eggs are more easily beaten when they are at room temperature.
In a large bowl, whisk together the egg yolks, brown sugar, and salt until thickened and maple-syrup colored. It might take 2 to 3 minutes. Whisk in the cream and milk, then the rum, brandy, and vanilla.
In another bowl, whip egg whites with a hand-blender until soft peaks form. This might take 2 minutes. Slowly add the granulated sugar and whip until the egg whites are glossy and form stiff peaks.
Fold the the eggwhites into the booze mixture. Ladle portions into glasses - I used shot glasses for small servings - and sprinkle with nutmeg for garnish.