While digging through my old recipe files searching for a potato/turnip casserole recipe, I unearthed an ancient recipe for eggnog. Back in the 1970's I made this concoction every Christmas. It was both potent and delicious.
It would be a shame for the recipe to be lost forever, so I am putting it out here to share and preserve it. If you try it, let me know what you think. Oh, and yes, you do have to eat it with a spoon the first day, but then it gets more liquid.
EGG NOG
1 dozen egg yolks
1 pound sugar
1 quart bourbon
2 quarts heavy cream
- Blend bourbon and sugar and allow to stand for 3 hours or more (overnight is fine).
- Beat yolks to a froth and combine gradually with the sweetened bourbon, stirring constantly. Allow egg-and-whiskey mixture to stand for 2 ½ to 3 hours to cook the yolks.
- Whip cream stiff and fold into mixture. Chill in refrigerator.
