This 100-year-old recipe makes the absolute best eggnog in the world ~ with no resemblance to store-bought eggnog varieties. Serve as a before-dinner cocktail or, better yet, as a dessert, with Christmas cookies.
12 fresh, organic eggs, separated
1 tablespoon real orange extract
1 tablespoon real vanilla extract
2 ½ cups maple syrup
2 pints whipping cream
6 quarts whole milk
1 ½ bottles Seagram’s VO or Imperial Whiskey (optional)
In a very large, deep bowl, whisk the egg yolks until lemon-colored. Whisk in the extracts and maple syrup until well combined. Then, whisk in half of the milk.
If you’re using whiskey, pour it in a slow steady stream, into the egg and milk mixture.
In a clean mixing bowl, whip the egg whites until stiff, then thoroughly whisk them into the milk mixture.
In the same mixing bowl used for the egg whites, whip the whipping cream until stiff peaks form; then whisk the whipping cream thoroughly into milk mixture.
Slowly whisk in the remaining milk, and, as my mother, Marjorie used to say, “beat the hell out of the whole batch.”
Pour into individual mugs and let each person grate on fresh nutmeg to their liking.
- Best made one day ahead.
- Serve ice cold.
- Serving Size: 12-14