Our Nana's Egg Nog has been a tradition passed on for generations and has always been a part of our Christmas. It's also one of the few recipes our dad knows how to make and he takes this job very seriously. What makes the tradition extra special is that we always serve it in Pappy's Punch Bowl. It either casually sits out in the kitchen for people to serve themselves a cup of egg nog, or it sits on the dining room table with a buffet style of food, when we have extended family and friends over. While we like to serve Nana's Egg Nog for just about any holiday gathering, you can always count on it for Christmas Eve.
Over the years there have been a number of iterations to our family egg nog recipes, so we have a couple floating around. Any of the recipes we make from scratch are supposed to be really thick and creamy, the whipped cream making it so fluffy that you sometimes need a spoon. It's not like the store bought version, that is a thinner liquid drink with no bourbon. Our homemade Nana's version is almost too thick to drink which is why we always serve it with a ladle in the punch bowl.
The combination of good bourbon, whipped cream, sugar and eggs makes this recipe light, fluffy and creamy and is the perfect dessert drink that people enjoy before dinner, during or after. Since its not made any other time of the year, everyone always loves to drink Nana's egg nog and has a certain nostalgia to it that makes the holidays that much more special.
Nana’s Egg Nog:
- 12 eggs separated
- 12 tablespoons granulated sugar
- 1.5 pints Old Fitzgerald bourbon (or any good bourbon will do)
- 2 pints heavy whipping cream
- Stir 12 eggs yolks with 12 tablespoons of sugar until smooth
- Slowly stir in 1 pint of bourbon and 1 pint of heavy whipping cream
- Fold in stiffly beaten egg whites
- Stir in addition ½ pint of bourbon
- Chill until serving
- Fold in the remaining 1 pint of heavy whipping cream
- Sprinkle with nutmeg