Recreated New Orleans Eggnog

donna

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May 12, 2010
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Now Florida but always a Kentuckian
#1
Since this is National Eggnog month and also a beverage great for Christmas and New Years, thought post this recipe which is from "Camille Glenn's Old-Fashioned Christmas Cookbook". This is an old eggnog recipe from New Orleans which she updated.

New Orleans Eggnog

12 large eggs, separated
1 cup sugar
1/2 cup Jamaica rum
2 1/2 cups best quality bourbon
3 cups heavy or whipping cream
1 cup milk
1 to 1 1/2 cups heavy or whipping cream, whipped
freshly ground nutmeg, for serving

Combine the egg yolks with 1/2 cup of the sugar in a mixing bowl and beat until the mixture is creamy and thick. Add the rum and bourbon and beat thoroughly. Add the cream and milk and mix again.

Beat the egg whites until they hold a soft peak. Gradually add the remaining 1/2 cup sugar, beating until the whites hold a stiff peak. Fold them into the yolk mixture. Chill thoroughly until serving time.

Pour the eggnog into a chilled punch bowl and gently fold in the whipped cream. Grate nutmeg over the top and serve.

Makes about 30 small cups.

Note: If you make the eggnog ahead, it will liquefy and that's a very poor eggnog. Southern eggnog is rich and thick, so serve it soon after it is mixed.
 

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Jimklag

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Mar 3, 2017
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Location
Chicagoland
#4
Since this is National Eggnog month and also a beverage great for Christmas and New Years, thought post this recipe which is from "Camille Glenn's Old-Fashioned Christmas Cookbook". This is an old eggnog recipe from New Orleans which she updated.

New Orleans Eggnog

12 large eggs, separated
1 cup sugar
1/2 cup Jamaica rum
2 1/2 cups best quality bourbon
3 cups heavy or whipping cream
1 cup milk
1 to 1 1/2 cups heavy or whipping cream, whipped
freshly ground nutmeg, for serving

Combine the egg yolks with 1/2 cup of the sugar in a mixing bowl and beat until the mixture is creamy and thick. Add the rum and bourbon and beat thoroughly. Add the cream and milk and mix again.

Beat the egg whites until they hold a soft peak. Gradually add the remaining 1/2 cup sugar, beating until the whites hold a stiff peak. Fold them into the yolk mixture. Chill thoroughly until serving time.

Pour the eggnog into a chilled punch bowl and gently fold in the whipped cream. Grate nutmeg over the top and serve.

Makes about 30 small cups.

Note: If you make the eggnog ahead, it will liquefy and that's a very poor eggnog. Southern eggnog is rich and thick, so serve it soon after it is mixed.
My wife says this was her grandma's recipe except there was no rum. Grandma liked bourbon.
 



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