Toddnog
Some folks won’t share a family recipe, but I don’t play that. This started with Dad’s Christmas concoction, and I changed it to my liking over the years. Ultimately, he preferred this one to others, as do I.
12 eggs, separated
1 cup sugar
1 cup bourbon (Jack Daniels)
1 cup cognac
1/2 cup Kahlua
1/2 tsp. salt
3 pints heavy cream (NOT whipping cream!)
2 tsp. pure vanilla extract (no substitutions)
fresh-grated nutmeg, to taste, but lots
1) Beat the yolks w/sugar until thick and lemon-colored; add booze at slow speed; mix well and set aside.
2) Whip cream, to soft peaks; set aside.
3) Add salt to egg whites and whip to soft peaks; mix in the cream and the yolk mixtures and blend well; add nutmeg and vanilla.
Toddnog is best if allowed to rest for at least a week, but two or three are better. (Usually I make my first batch Thanksgiving week so there’s something to drink when holiday visitors arrive in December.) Stir it down daily. If you can’t wait, drink it, but the more time it’s given, the more mellow it will be. Grate fresh nutmeg on each serving. Enjoy!