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Louisiana Eggnog
A thick, Southern-style version of the holiday quaff. By Thomas Head
Comments () | Published December 1, 2004

Seriously Good Eggnog

Eggnog from a carton may be better than none at all--although that's debatable in the part of Louisiana that Washingtonian executive wine and food editor Thomas Head comes from. "Real eggnog can't be poured," he says. "It's so thick and rich, you have to eat it with a spoon." Here's his adaptation of his father's recipe. (If you're nervous about eating raw eggs, you might want to stick with the carton.)

Louisiana Eggnog (serves 12)

1 dozen eggs

1 1/2 cups sugar

1 cup bourbon whiskey

1 cup whipping cream

1 tablespoon sugar

Grated nutmeg

Separate eggs, putting whites into a clean mixing bowl and yolks into the container of an electric blender. Blend until yolks thicken, gradually add sugar, then slowly add whiskey. (This step may be done in advance and the mixture stored in the refrigerator.) Just before serving, beat egg whites fairly stiff. Whip the cream in a separate bowl and sweeten with the sugar. In a medium-size punch bowl, fold yolk mixture into egg whites and top with whipped cream and a little nutmeg.


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Posted at 12:00 AM/ET, 12/01/2004 RSS | Print | Permalink | Washingtonian.com Articles