Dan Pashman’s Famous Eggnog
(Modified from Joy of Cooking)
Makes about 18 servings
1 pound confectioner’s sugar
2 quarts (64 ounces) heavy cream
4 cups dark rum or brandy
2 teaspoons cinnamon
1 teaspoon vanilla extract
Freshly grated nutmeg
Read the list of ingredients again and laugh hysterically at the realization that a beverage with only these ingredients exists.
Separate 12 eggs and put whites in the fridge. Beat 12 yolks in a large bowl until light in color.
Gradually beat in 1 pound confectioner’s sugar. Add 2 cups of your chosen liquor(s) very slowly, beating constantly.
(Note: Joy of Cooking says you can use dark rum, brandy, bourbon or rye. I
usually use dark rum and brandy but it depends on what I have lying
around the house. I’ve used whiskey, too, if i had a surplus.)
Let stand, covered, in the fridge for 1 hour. Then add 2 more cups of
chosen liquor(s) and heavy cream, beating constantly. Add cinnamon and
Refrigerate, covered, for 3 hours to several days.
I usually end up serving my nog over 2 to 3 occasions around the
holidays. Before you serve it, fold in a proportional amount of
fresh-beaten egg whites. So if you’re serving half the nog, take out
half the egg whites, beat them until stiff but not dry, and fold them
into the nog just before serving.
Sprinkle each serving with freshly grated nutmeg.
**Recipe Re-printed from Edible Long Island Holiday Issue 2015: http://www.ediblelongisland.com/2015/11/18/dan-pashman//