Divine Decadence

I adore eggnog, as does my husband—and we seem to have passed our pronounced passion on to our offspring. I am now forced to confess to purchasing eggnog as soon as it arrives each year (often as early as mid-October) for my clamoring children, who eagerly imbibe the carton-kind from the supermarket. Even my spouse succumbs to sipping this early eggnog as long as it is invigorated with a splash or two of spirits. I, however, hold out for the homemade—the good stuff—saved for, and served at, holiday parties. Despite the reality that eggnog is now available before Halloween, it remains, to me, a Christmas classic.
True eggnog is my idea of a cup of Christmas cheer, and the season just wouldn’t seem complete without at least a smattering of the sumptuous, creamy concoction. For real eggnog, lovingly crafted, is lush, thick and decadently delicious. It’s a traditional treat from a time when folks were much more likely to throw caution and calorie-consciousness to the wind. It is a marvelous, old-fashioned indulgence that nourishes both body and soul.
I like to serve eggnog, in all its snowy splendor, from a big shining silver punchbowl—ladling it with flourish into the awaiting cups. It is a ritual that is both elegant and extravagant.
So, pull out and polish up that punchbowl and celebrate the season by splurging on this most luxurious of holiday libations. Cheers—and wishing you and yours a joyous holiday season and a new year filled with love, laughter, peace and prosperity!
Absolutely Incredible Eggnog
6 large eggs, separated
3/4 cup sugar
2 cups whipping cream
2 cups whole milk
1 1/2 cups bourbon
1 cup cognac
2 to 3 tblsp. dark rum
Nutmeg, freshly grated
Beat egg yolks in a large bowl with an electric mixer, gradually adding sugar until mixture is pale yellow. Set aside. Place whipping cream in another bowl and beat it until soft peaks form. Stir milk into egg yolk mixture. Then, using a large rubber spatula, fold whipped cream into the egg mixture. Shortly before serving, gently stir in bourbon and cognac. Transfer mixture to a punch bowl.
Beat egg whites in a bowl with an electric mixer until soft peaks form. Carefully fold whites into eggnog. Drizzle top with rum and sprinkle with freshly grated nutmeg. Serve immediately. Serves 10-12.