Hopkins Neolithic Egg Nog
Recipe type: Punches
Serves: 1 batch
  • 12 egg whites
  • 1/2 Cup sugar
  • 12 egg yolks
  • 1 Cup sugar
  • 1/4 teaspoons salt
  • 4 Cups heavy cream, beaten
  • 4 Cups milk
  • 4 Cups Bourbon
  • 1 Cup dark Rum e.g., Myer's Rum
  1. Beat whites stiff; beat in about 1/2 cup sugar.
  2. Beat yolks until very light with about 1 cup sugar and the salt.
  3. Combine and stir until thoroughly blended.
  4. Add cream, then milk, then Bourbon.
  5. Beat well.
  6. Add rum.
  7. Store in a cold cellar for a week.
  8. Serve with freshly-grated nutmeg.
  9. The egg nog should be ladled from the bottom of the bowl, and never stirred, in order to maintain its layered quality.
  10. NOTES:* Traditional layered eggnog with bourbon and dark rum -- This is the egg nog that was served at the Hopkins Neolithic Xmas Party, a party that some friends used to have every year.
  11. We now serve it for our Winter Solstice celebration.
  12. * An alternate method, preferred by some, is to make a creamy, non-layered egg nog by stirring gently every day.
  13. : Difficulty: easy.
  14. : Time: 5-10 minutes preparation; 1 week aging.
Precision: Approximate measurement OK.
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