Toddy Tuesday: Egg Nog

When we were younger we always had an open house of sorts on Christmas Eve, and I remember getting to taste the Egg Nog before the guests arrived because once the party began the alcohol was added to it.  This recipe came from my Mom.  She believes that is the combo of several recipes out there.  At the time she was on the hunt for a recipe that cooked the ingredients, as my doctor Dad was weary of salmonella.  I now make it every year at my in laws, my grandmother in law is a big fan!   

 Ingredients:

12 Eggs (room temp.)

1.5 C Sugar

2 C Half and half

1 t Vanilla

1/4 t freshly ground nutmeg

2 C heavy whipping cream (whipped to soft peaks) 

1/4 C bourbon

1/4 C brandy

1/4 C dark rum

Beat eggs and sugar together.  In a large, heavy bottom pot, cook over medium heat, stirring frequently, adding 2 cups half and half til mixture reaches 160 degrees.  Take care not to cook too quickly or get the mixture too hot, as the eggs will curdle.  Take off of the heat, and add four cups milk, vanilla, nutmeg, brandy, bourbon, and rum.  Whip the whipping cream to soft peaks.  Refrigerate both mixtures separate for several hours.  When ready to serve fold the whipped cream into the egg nog, gently.   Serve within 24 hours.      

Cheers, y'all!

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