Kentucky Eggnog

It's that time of year again, dear friends. Time to think about mixing up some eggs, milk, and booze to make the holiday season hold a little more cheer. As usual, we've left it a little late but our nog will be ready and oh-so-smooth by New Year's Eve. This year we're making a double batch and distributing it to a number of good friends and favorite waitresses by the pint jar.

I know one or two of you out there might be wondering how safe it is to leave milk and eggs in the fridge for so long... Good nog must mellow at least two weeks to taste smooth and four to six weeks is pure liquid bliss. (Until the hangover kicks in, anyway!) Watch the video above (From Science Friday) to see what happens to the dreaded salmonella bugs in a batch of real eggnog. You'll be surprised!

So, hurry up and make this stuff if you want to enjoy the real thing. The following is enough for a party. You can cut it in half or double it. If you want more than that you're a lush and you'll just have to mix up separate batches. Do follow the directions exactly...

Papaw's Kentucky Eggnog

Ingredients
12 large eggs
1 C sugar
1 Qt whole milk
1 Qt heavy (pouring) cream
2 oz rum (plain)
1 Qt bourbon

Technique

Separate the eggs. In a huge serving bowl, beat the yolks with 1/2 cup sugar until light lemon colored. In another bowl, beat the whites and 1/2 cup sugar with an electric beater until very stiff. Fold the whites into the yolks. Then GENTLY fold in the milk and cream. Finally, add the liquors. Refrigerate at least 2 days before drinking but two weeks or more is much better. Don't try to cut back on the liquor as it preserves the drink. If kept cold the nog remains drinkable for at least 6 weeks.