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1
Separate the 12 eggs.
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2
Set the whites aside in the 'fridge, tightly covered for safety, as they won't be needed until much later.
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3
Beat the yolks until they noticeably lighten in color.
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4
From here on out, an industrial-strength mixer (Kitchen-Aid K5, for instance) is a big help.
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5
Continue beating the yolks while adding the confectioner's sugar.
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6
Beat for about 4 minutes or until the mixture turns much lighter yellow and takes on a satin-like texture.
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7
While still beating, slowly add about 2 cups liquor.
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8
[If you decide you need more, this is NOT where you put it in.]
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9
After the liquor is thoroughly beaten in, cover the mixture with plastic wrap or aluminum foil and let it stand for 1 hour at room temperature.
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10
This is to cook the eggs and takes much longer if you refrigerate.
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11
[I lay plastic wrap right down on top of the mixture to avoid any possible skin that might form.]
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12
After standing, add the heavy whipping cream, unwhipped!
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13
You could try whipping it first, but again, you are on your own.
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14
Add the nutmeg.
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15
OPTION: At this point, the original recipe calls for adding an additional 2 to 4 cups of liquor, but I omitted this as it passed a taste-test as-is.
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16
If you want your 'Nog a LOT stronger, have at it, but please taste before you pour.
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17
Mix thoroughly, again.
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18
Refrigerate the mixture for 3 hours to let it ripen.
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19
I use two large juice containers.
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20
It splits nicely between them and will fit in our 'fridge.
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21
[Overnight is good, if you're making it for, say, Christmas day, but see the safety note below if you intend to let it sit overnight.]
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22
At the end of the 3 hours, remember where you put the egg whites.
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23
Beat them until stiff but not dry, adding about 1/2 cup sugar to slightly sweeten the whites.
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24
N. B.: 12 egg whites whip into quite a mass, so be prepared.
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25
[You can also whip them 6 at a time.
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26
This isprobably a very good idea if you're doing it in a Kitchen Aid, since 12 might overflow the bowl.]
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27
Pour the whites into the serving bowl you will be using.
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28
Then gently and slowly pour the other mixture into the bowl, mixing with a whisk to fold it all together.
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29
The whites should be smoothly and evenly distributed through the 'Nog to make it fluffy.
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30
They will lose some of their bulk so don't be afraid to mix thoroughly.
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31
Sprinkle the top with some more nutmeg, and serve.
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32
A shaker of nutmeg by the bowl is a nice touch for those wanting a shake on their own mugful.
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33
[The first time I made this recipe, I had to keep re-stirring the mixture.]
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34
The only difference I can think of is that the second time I didn't add sugar to the egg whites.
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35
* For the liquor, use bourbon, rum, vodka, Canadian blended, or whatever you like.
