Sisters Luv 2 Cook: Deluxe Eggnog

The original recipe can be found in the iconic "Joy of Cooking" recipe book but I found it last year in the Edmonton Journal. The eggnog is flavoured with rum, cognac and Grand Marnier. I added 2 cups of 1% milk to thin it out. Apparently this eggnog lasts quite a while in the fridge due to the alcohol content and gets better with time.

Deluxe Eggnog

Serves approximately 15

6 large egg yolks

2 cups confectioners' sugar

1 cup light rum

1 litre heavy cream

2 cups 1% milk

1 cup cognac

1/2 cup orange liqueur, such as Grand Marnier or Cointreau

Freshly grated nutmeg, for garnish

In a large bowl, beat the egg yolks with a whisk until light in color. Gradually whisk in the confectioners’ sugar and then the rum. Transfer the bowl to the refrigerator and let it rest there, uncovered, for 1 hour to dispel the eggy taste.
Whisking constantly, add the heavy cream or half-and-half, cognac and orange liqueur. Refrigerate, covered, for at least 3 hours. Serve, garnishing each cup with freshly grated nutmeg.

VARIATION: To make cooked eggnog, whisk the egg yolks with the sugar in a large bowl. In a large saucepan, heat 2 cups of the heavy cream over medium-low until steaming. While whisking, slowly add about half of the hot cream to the egg yolks. Then slowly pour the mixture back into the saucepan, stirring constantly. Cook, stirring, until the mixture thickens a little and reaches a temperature of 175 degrees. Do not overheat or the mixture will curdle. Remove from the heat and immediately stir in the remaining 2 cups of heavy cream. Strain, cool completely and chill until cold. Stir in the rum, cognac and orange liqueur. Cover and refrigerate for at least 3 hours before serving.

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