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:

• 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:

• Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.
• Bring milk to a boil and gradually whisk it into the yolk mixture. Return this mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. (Mixture should thickly coat the back of a wooden spoon.) Do not boil, or mixture will curdle.
• Strain mixture into a large bowl and let cool to room temperature. Stir in rum, brandy, half-and-half, vanilla and nutmeg.
• Refrigerate eggnog for at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional nutmeg.

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.