Eggnog sprinkled with cinnamon and a side of cookies from Batter Bakery.
I’m not a big dairy person (in fact I only drink soymilk), so yesterday’s craving for a rich and boozy glass of eggnog was more than slightly odd for me. I went directly to my twitter friends in search of a recipe to try and much to my delight my inbox was instantly filled with a few beyond scrumptious sounding cocktails!
Grace (Stripes and Sequins) sent me her grandfather’s famous recipe (a favorite at her family’s restaurant the Red Pheasant in Cape Cod) and I simply had to share:
Bouch’s Famous Eggnog
1. Separate 12 eggs. Set aside and refrigerate egg whites. Beat eggs yolks with 2 cups sugar until light and fluffy, then mix in 1/2 quart good bourbon (Early Times) and 1/2 pink dark rum (Myers). Stand for at least five hours (or overnight) in refrigerator.
2. Beat egg whites vigorously until stiff, gradually adding 1/2 cup confectioners powdered sugar; fold into egg yolk mixture.
3. Whip 2 quarts heavy cream until stiff; stir in and serve.
May I suggest drinking with a side of cookies while watching ‘Love Actually‘ for a completely indulgent and festive afternoon treat.