BECKER DELUXE EGGNOG
About eighteen 6-ounce servings
This is our family’s favorite eggnog, and it has graced our holiday table for many years. Be sure to let the egg yolks mingle with the liquor in your refrigerator for the full time. If you don’t, your nog may taste more like a naughty omelet than holiday cheer. This eggnog will keep indefinitely in the refrigerator (in fact, some would argue that eggnog improves with time; we can at least vouch for it still being wonderfully tasty for up to a year). If desired, reserve the egg whites, beat them to stiff peaks with a couple tablespoons sugar, and fold them into the eggnog just before serving. See About Egg Safety.
Beat in a large bowl until light in color:
- 12 egg yolks
Gradually beat in:
- 1 pound powdered sugar
Add very slowly, beating constantly:
- 2 cups light rum
Let stand, covered, in the refrigerator for 1 hour to dispel the eggy taste.
Add, beating constantly:
- 2 quarts heavy cream or half-and-half
- 2 cups Cognac or Asbach
- 1 cup Grand Marnier or Cointreau
Refrigerate, covered, for at least 3 hours. Serve sprinkled with:
- Freshly grated nutmeg