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Converted from paper version of the Broad Ripple Gazette (v15n25)
Life of the Party - Old-Fashioned Eggnog - by Elizabeth Morse
posted: Dec. 14, 2018

Life of the Party header

One of my earliest holiday memories is learning to make eggnog with my Maternal Grandmother. She lived in Shelbyville, Indiana and drove up to spend Christmas with my family in our home near Broad Ripple. It was 1979 and I was 5 years old. My Grandmother brought with her an old cookbook, which had been my mother's: The Better Homes & Gardens Junior Cookbook. We used the recipe in that book and made a delicious, frothy nog that wedged pleasantly in my mind. The recipe that follows is loosely based on that recipe that I made a million times. It has been updated with more, ahem, "grown-up" flavors.


Old-Fashioned Eggnog
a dozen eggs
12 T white sugar
1 pint whipping cream
1 t vanilla extract
4 cinnamon sticks
Freshly ground nutmeg
12 T Bourbon
Separate egg yolks and egg whites into two bowls. Beat egg yolks together. Slowly, stir bourbon into the egg yolks, stirring to combine after each addition. The gradual mixing in of the alcohol thickens the nog, so don't hurry.
Beat egg whites until soft peaks form. Gradually begin to add sugar, then increase speed to high until egg whites are stiff.
Fold one-fourth of the egg whites into the bourbon-egg mixture until incorporated. Then fold in half of the remaining egg whites, and then fold in the rest, gently. The goal is to incorporate the whites so that the nog becomes thick and fluffy, but is well blended.
Beat the cream until peaks for, being careful not to over-beat.
Divide the egg nog among for glasses grate a little fresh nutmeg over the top of each and garnish all four with a cinnamon stick.
*Gotta offer this advice: Use caution when consuming raw or undercooked eggs to reduce the risk of salmonella.*
When you are entertaining this holiday season, give this golden oldie a whirl. You'll be shocked at how delicious it is and what a festive cocktail it makes at your holiday party. Of course, you can omit the bourbon for a "virgin" version.
Cheers!



Elizabeth Morse, owned the Corner Wine Bar in Broad Ripple for close to 20 years. She is a graduate of IU, Hoosier Chef, Food Writer, Wine Guru & Advanced Master Gardener who believes in supporting all things local. Check out her blog: www.schlepicurean.com. Email her at elizabeth@broadripplegazette.com




elizabeth@broadripplegazette.com
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