-
1
Seperate the eggs.
-
2
You really should use the 3 bowl method.
-
3
Put the yolks in a large bowl preferably of a stand mixer.
-
4
Put the whites in refrigerator in a covered container.
-
5
Beat the yolks till light & lemon colored.
-
6
In a Kitchen Aid using the paddle, this takes 3-5 minutes on medium speed.
-
7
Sift the powdered sugar into a seperate bowl.
-
8
This will insure that there are no lumps.
-
9
Beat the powdered sugar into the egg yolks.
-
10
Add slowly & scrape down the sides of the bowl until it is thoroughly incorporated.
-
11
This will be thick & heavey.
-
12
Starting with a teaspoon at a time, beat the whiskey into the yolks & sugar.
-
13
Continue adding slowly with mixer running at low speed.
-
14
Scrape bowl often.
-
15
If you try to rush this step, the mixture will curdle.
-
16
Cover loosely with plastic wrap & let sit at room temperature 1 hour for the eggy taste to lighten.
-
17
Beat the quart of milk into the yolks, sugar, whiskey mixture.
-
18
This is easier with a hand mixer.
-
19
Beat the 2 cups of rum into the mixture.
-
20
Cover & refrigate at least 4 hours.
-
21
Longer is fine.
-
22
This allows the flavors to mellow.
-
23
If you are going to serve this in a punch bowl, whip the cream to barely soft peaks & fold into the base mixture.
-
24
Beat the egg whites to the stiff peak stage & fold into the mixture.
-
25
Serve in punch cups & laugh at each other's foam mustaches.
-
26
If you are going to put in jars, I use quart canning jars, just pour the quart of cream into the base mixture & beat till uniformly mixed.
-
27
Beat the egg whites to stiff peaks & stir into the eggnog.
-
28
Beat with a hand mixer till smooth.
-
29
Cover & refrigerate.
-
30
The egg whites will form a foam crust.
-
31
Beat this down into the liquid.
-
32
Scrape bowl.
-
33
Pour or ladle into jars.
-
34
The foam will rise to the top.
-
35
Shake the jars & top up.
-
36
The whole batch makes about 4 & a half quarts.
-
37
I usually pour from the not full jar to top the rest of the jars.
