Holiday Eggnog
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INGREDIENTS 10 egg whites
1/3 cup superfine sugar
10 egg yolks
1 quart (2 pints) cold heavy cream
2 tablespoons superfine sugar
1 fifth (about 26 ounces) blended whiskey
12 ounces Jamaica rum
1 pint (2 cups) cold milk
Grated rind of 1 orange
Grated rind of 1 lemon
Ground nutmegA 2-gallon punch bowl
12 punch cupsPlace the egg whites in a large mixing bowl and add the 1/3 cup of sugar. Beat the egg whites and sugar with a wire whisk or an electric or rotary beater until they thicken somewhat and foam.
In another large bowl, beat the egg yolks until they thicken enough to drop back in the form of a ribbon when the beater is lifted out of the bowl. Pour the foamy egg whites and sugar into the beaten egg yolks and beat them together until they are thoroughly combined.
Place the cold heavy cream and 2 tablespoons of sugar in the punch bowl and beat until the cream doubles in volume and is thick enough to hold its shape softly.
Now, beating constantly, slowly pour the egg mixture into the punch bowl with the whipped cream. When thoroughly combined, slowly add the whiskey and rum and then the cold milk, beating all the while. By this time, the eggnog will have thickened somewhat; it will thicken even more as it chills.
Sprinkle the top of the eggnog with grated lemon and orange peel and the ground nutmeg and chill for at least 2 hours, or even overnight.
Makes 12 servings