Eggnog
Serves 10-12
1/3 cup plus 2 tablespoons superfine sugar
10 eggs, separated
1 quart heavy cream
A fifth of bourbon or blended whiskey
2 cups milk
12 ounces dark, full-bodied rum (preferably Jamaican)
Orange and lemon rind
Nutmeg
Beat together 1/3 cup of superfine sugar with the egg whites until they foam up. In a separate bowl beat the yolks until they thicken enough to drop from the beater like a ribbon. Pour the whites into the yolks, combine, and set aside. In a 2-gallon punch bowl, beat the heavy cream with 2 tablespoons superfine sugar until it thickens and holds its shape.
Slowly add the eggs, stirring constantly, until thoroughly combined; repeat the process with the bottle of bourbon or blended whiskey, the milk, and rum. Chill at least two hours, then sprinkle with lots of grated orange rind, lemon rind, and nutmeg.
The result is sweet, creamy, robust, and boozy all at once. Just like a proper holiday.
