1958 Eggnog Recipes

Steps:

• In an electric mixer, beat the egg yolks with the sugar until thick.
• Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.
• Add the salt to the egg whites. Beat until almost stiff.
• Whip the cream until stiff.
• Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
• When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.
• If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog.

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

Steps:

• In an electric mixer, beat the egg yolks with the sugar until thick.
• Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.
• Add the salt to the egg whites. Beat until almost stiff.
• Whip the cream until stiff.
• Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
• When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.
• If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog.

Steps:

• In an electric mixer or by hand, whisk together egg yolks and 3/4 cup confectioners' sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted. While whisking, very slowly add 1 cup bourbon. Cover this mixture, and refrigerate for one hour.
• Whisk in remaining bourbon, then beat in cream and milk. Add 1/2 cup more milk if it is too thick. In another bowl, whisk egg whites with a pinch of salt, until fluffy. Slowly add remaining confectioners' sugar while whisking; keep whisking until whites are shiny and hold firm but not stiff peaks. Fold egg whites into egg yolk mixture.
• To serve, ladle eggnog into small cups - demitasse cups would work well - making sure to get some foam on each. Grate a little nutmeg on top of each.

Steps:

• Separate the egg yolks from the whites. In a stand mixer, beat the whites on high speed until transformed into a meringue-like consistency with soft peaks.
• In a large bowl, whisk the egg yolks with the milk, cream, sugar, bourbon, rum and Cognac or brandy until a smooth texture is achieved. Gently fold in the beaten egg whites until combined.
• Transfer eggnog into a large serving bowl. Chill overnight in the refrigerator before serving.
• To serve, ladle a few ounces into a mug or glass and grate fresh nutmeg over the surface. For ideal flavor, mix will keep in the refrigerator up to two weeks, but can last longer.