Cocktail of the Week -- It's Not Christmas Without Egg Nog Edition



I've heard egg nog described as an "acquired taste." Me? I find it too sweet for heavy consumption. However, no Christmas party (or whatever you celebrate) is complete without some grown-up egg nog. Even if it's just a sip.

And what says love more than homemade alcoholic beverages? Why, you could claim you're from West Virginia and just brought this in from the still in the back yard. Actually, if you were really from West Virginia, your still would be in the kitchen and your fridge would be in the back yard -- but I digress. Ladies (we have two of them reading now!) and gentlemen (I'm not sure if we have any of those), I present to you "Jake's Egg Nog."

Ingredients

6 separated eggs
1 cup sugar
1 pint heavy cream*
1 pint milk
1 pint bourbon
1 oz. rum

Instructions

Separate the eggs (please tell me you know how to do this -- divide the yellow from the not-so-yellow). Beat the yolks well. Beat in 1/2 cup sugar. Clean and degrease the beaters and bowl. Beat egg whites until stiff peaks form. Beat in 1/2 cup sugar. Fold in yolks to whites. Gently stir in the heavy cream, milk, bourbon and rum. Serve well chilled in small cups. If you double this recipe, you should be able to fill a standard punch bowl.

*Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent. It's usually only available in specialty or gourmet markets. Do not try to substitute light cream, half-and-half or regular whipped cream. The first two can't be whipped, and the latter doubles in size when whipped and may not react well to the other ingredients.

I know, I know: rules, rules, rules. But to make up for it, if you have a favorite holiday drink recipe, send it to jakemccafferty AT comcast DOT net. I'll publish them next week in this space. Cheers!