Real Egg nog... with real egg!
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4 large eggs, separated
2.5 cups homo or whole milk
1 cup half and half or cream
1/3 cup quick dissolve sugar (fine sugar)
1 tablespoon regular sugar
4 oz bourbon or spiced rum
Freshly grated nutmeg to taste - I like 1/2 a tablespoon
pinch of cream of tarter
1 tablespoon regular white sugar
Firsts off lets get the egg yolks ready like you would for custard, gently whip in a bowl until they lighten in colour, slowly add 1/3 cup of sugar and keep mixing till it gets nice and smooth, add the nutmeg milk, half and half or cream, bourbon and keep mixing till it's uniform in colour and texture.
In a very very clean metal or glass bowl beat your egg whites with cream of tarter and 1 tablespoon sugar until you get soft peaks. gently fold the whites together with the rest of the mixture and chill. best served within a few hours of assembly. dont forget to sprinkle nutmeg on top for garnish.
When using farm fresh fertilized eggs, it's not uncommon from time to time to get an egg with a little blood in it, do not consume these, they dont taste good, so when you are separating your eggs, use a couple extra tiny bowls so you dont end up cracking a egg with a little blood in it into your already separated batch of eggs.
If you -- must... heat the nog till it reaches 155f on the stove if you feel like following silly food handling laws, or if you are using really old/bad eggs.
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