This was my Uncle Angelo Gencarelli's eggnog recipe, which he submitted to the Four Roses whiskey people in a contest—and which won. Uncle Angelo always had two bowls of eggnog at Christmas, one for the kids and one for the grown-ups. What made the recipe special was its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.
Eggs are safe for beverage use if they are handled properly: Mix the egg with the spirit before adding the other ingredients, and if you handle the eggshells, wash your hands before handling the other ingredients.
Ingredients
Preparation
Beat the egg yolks well until they turn light in color, adding 1/2 cup of the sugar as you beat. Add the milk, cream, and liquor. Then beat the egg whites with the remaining sugar until they peak. Fold the whites into the mixture. Grate the fresh nutmeg over the drink.
Recipe notes
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