One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry—mix liquor first, then separate [a dozen] yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.That should certainly get the party started, although my eggnog recipe is a bit simpler. I recently discovered pecan-pie flavored moonshine. I doubt it's real moonshine, and it proofs out at about 80 proof, so the old moonshiners I used to know would scoff at it. But, a jigger of pecan-pie 'shine in a highball glass filled with eggnog sure makes the spirit bright.
Not that I don't trust Peter, but I found the same recipe in the Old Farmers Almanac. So, there might be some historical legitimacy to this concoction. For myself, I'll stick w with the store-bought variety.
My dad used to let my mother make the nog and then he'd split off his portion to a separate container into which he added some Old Crow. I've tried it with "better" (read more expensive) bourbons and have never duplicated it. Cheap old Old Crow is just plain unique and makes a good nog -- if you're brought up that way.
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