Thick, rich, and alcoholic, this original family recipe hails from Texas (for some of my family, “aig” means “egg”). This recipe can be halved or quartered quite easily, depending on the size of your party. Make sure the liquor is mixed into the eggs slowly, and the egg whites are stiff. The end result is thick enough to eat with a spoon.
Real Aig Nog (Egg Nog)
-
Prep Time:
30m
-
Total Time:
30m
Ingredients
- 12 Aigs, separated (eggs)
- 2 c Sugar
- 1 pt Rum
- 1 pt Bourbon
- 1 qt Whippin' cream (not half & half)
Instructions
- Beat yolks and sugar in large bowl until thoroughly combined and lighter in color.
- Mix liquors in a bowl or large measuring cup and slowly add to yolk-sugar mix with beaters. Refrigerate until needed.
- In another large bowl, beat egg whites stiff (until they peak but do not dry out). Set aside.
- In yet another bowl, beat whipping cream.
- Using a wire whisk, fold whipped whites into the yolk mix. Then fold in the whipped cream. Serve in a mug and garnish with freshly grated nutmeg.
