EGGNOG (bowl of 3 gallons)
This monumental holiday classic creates a rich, velvety eggnog perfect for large gatherings, yielding three gallons of festive cheer. Twenty eggs are separated and beaten to create a luxurious base, fortified with a robust blend of Jamaica rum and old brandy, then lightened with a cloud of stiffly beaten egg whites. The result is a creamy, potent, and frothy libation finished with a dusting of aromatic nutmeg.
Ingredients
- 20 large eggs Eggs (separated) (Separated into yolks and whites. Use pasteurized eggs if concerned about raw egg consumption.)
- 2 1/2 pounds Superfine sugar (Bar sugar) (Originally 'Bar Sugar'. Superfine or caster sugar dissolves best.)
- 3 cups Jamaica Rum (Originally '1 1/2 pints'. Converted to cups (1.5 pints = 3 cups).)
- 2 quarts Brandy (aged) (Originally '2 quarts old Brandy'.)
- 2 gallons Whole milk (Quantity estimated to reach the '3 gallons' total volume specified in the title.)
- 1 teaspoon Nutmeg (ground) (For garnishing. Freshly grated is best.)
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Instructions
- 1Separate the yolks and whites of the 20 eggs into two separate large bowls.
- 2Beat the egg yolks vigorously until they are thin and pale. Gradually stir in the sugar until it is thoroughly dissolved into the yolks.
- 3Pour the Jamaica Rum and Brandy into the yolk mixture and mix well by stirring. Then, pour in the milk slowly, stirring constantly to prevent curdling.
- 4Beat the egg whites in a clean bowl until they form a stiff froth. Carefully pour or float the beaten whites over the top of the mixture in the bowl. Fill punch glasses using a ladle and sprinkle a little nutmeg over each glassful.
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