WEEK 26: WILDCARD WINNER
Norma’s Eggnog
Photography by Sarah Shatz
BY THE INTERNET COOKING PRINCESS | SERVES 30
A&M: We loved The Internet Cooking Princess’s story behind her recipe. “This is not my recipe, but I recognized that it was a gem worth sharing right away,” she wrote. “It’s my boyfriend’s stepmother’s former receptionist’s eggnog. (Did you follow that?) My boyfriend swears this is the best eggnog you will ever imbibe during the yuletide season. I haven’t tried it myself, but I was so tickled that this recipe was preserved for nineteen years that I had to post it.” Well, we tried it, and we’re so glad we did! This eggnog has a smooth, boozy base and mousselike cap, which encourages sipping. The ice cream is a completely unnecessary indulgence, and we highly recommend it.
24 large eggs, separated
2 cups sugar
1 quart bourbon
2 cups brandy
1 quart heavy cream
2 quarts milk
1 pint vanilla ice cream
Freshly grated nutmeg, for serving
- In a large bowl, beat the egg yolks and sugar until thick. (Or make your life easier and do this in an electric mixer!)
- Add the bourbon and brandy and stir to combine.
- Add the cream and milk and continue to stir.
- Break up the vanilla ice cream and add to the mixture in chunks.
- In a separate bowl, whip the egg whites until stiff.
- Fold the egg whites into the mixture and refrigerate for 30 minutes.
- Sprinkle with nutmeg to serve.
ABOUT THE COOK
Learn more about The Internet Cooking Princess, and see her Andouille and Dijon Polenta and her Ricotta and Chive Gnocchi recipes.
WHAT THE COMMUNITY SAID
Camelotcook: “I am so happy to have found this recipe. Many many years ago my father-in-law Frank would instruct me to make this with him every Thanksgiving and Christmas. He never wrote a thing down, and he was a wonderful cook. This recipe is exactly what we did, and it was wonderful. Thank you so much for posting this. Hurry up, Thanksgiving, as this will be on my menu to surprise everyone.”