Friday, December 02, 2011

Damn the Bacteria, Full Nog Ahead

You can tell it's officially the holiday season with the first news reports telling people to beware of drinking homemade egg nog. So let me get this disclaimer out of the way right off the bat: If you try this recipe there's a slight, very slight, almost non-existent chance that you might get salmonella poisoning. But trust me. I've been downing it for years without ill effect and it beats hell out of drinking the awful store-bought swill.

Now, the important stuff. You'll need:

12 eggs, separated
2 cups sugar
1 quart cream
1 quart milk
1 quart fairly decent rum, but the bottom shelf stuff will work just fine
Fresh nutmeg (essential)

Separate eggs and beat yolks. Add one cup sugar to yolks. Add rum to yolks (listen to the sound of those salmonella bacteria screaming and dying). Beat whites as stiff as humanly possible. So stiff they stand up and salute you. Then add one cup sugar. Fold egg whites into rum-yolk mixture. Stir in cream and milk. Chill and hold off from drinking as long as you can. Top with grated nutmeg. And don't come whining to me when the stomach cramps set in. 


Anonymous said...

If you are worried about bacteria, you can use pasteurized eggs. More expensive, but may be worth the peace of mind.

Bob Morris said...

Good point about pasteurized eggs. I've never tried them for anything. They taste any different? They make good omelets? So many questions...

Thomas A. Price said...

Bob, your recipe is similar to mine, but good southern boy that I am I used bourbon.

Don't get me wrong it's NOT the Pappy in the egg nog, but Jim Beam or if you want a better flavor Old Forester.

I got my recipe from Charleston Receipts and modified it some.

(I would use rum, but I hate to waste my good sipping rum on a concoction like this.

Steve Graves said...

Bob, great recipe. Looks similar to the one my Grandad used to make. Recipe at the link...