Holiday Preparation Day 29 | It’s Just Not Christmas Without Eggnog

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Eggnog is a must-have Christmas Eve tradition at my household. When I was younger, Mom would make a separate batch without the more adult additions for us kids. She kept ours in the fridge in the glass measuring cup while the real eggnog, spiked with bourbon and rum, was set out with great fanfare in a lovely andhttp://therecipereader.com/four-roses-ad.htm festive pitcher and served into snowman mugs. Nutmeg is ceremoniously sprinkled on top, and each cup is served with a spoon for scraping the last bit of sweet and creamy fluff from the bottom of the cup.

I drink eggnog once a year, but when I hear Christmas music, I can practically taste it. And even though I haven’t made a batch yet, I had to share this recipe with you. This year, Jason and I will be pouring sippy cups for the kids from the measuring cup in the fridge, and maybe I’ll pull out the silver cups for the night to really make the event out of our eggnog.

My Family’s Very Favorite Eggnog

Ingredients

• 6 eggs, separated into the whites and yolks
• 3/4 cup of sugar separated
• 1 pint of cream
• 1 pint of milk
• 1 pint of bourbon
• 1 oz of dark rum

Beat the egg whites and egg yolks separately. Add 1/2 cup of sugar to the yolks and beat until the sugar is well blended. When the whites are stiff, add 1/4 cup of sugar. Fold the whites into the yolks. (this is really important if you want to keep the fluffiness and foam that is so good.) Gently stir in the cream, milk, and liquor. Chill well.

Ladle the eggnog into cups, topping each cup with some of the eggnog foam. Sprinkle with nutmeg, serve, and enjoy. And the Four Roses site says, “Makes 5 pints of the grandest eggnog ever ladled into a cup.”

(And I’ve totally fallen in love with these vintage ads. “It’s time to make a bowl of Merry Christmas.” Ha!

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