Mo's Ancestral Eggnog Recipe
Special Equipment: Powerful standing mixer. We recommend KitchenAid K45SS, or any other of KitchenAid's fine line of standing mixers.
Instructions:1. Separate the 12 eggs.
2. Set the whites aside in the fridge, tightly covered for safety, as they won't be needed until much later.
3. Beat the yolks until they noticeably lighten in color.
4. From here on out, an industrial-strength mixer (KitchenAid K45SS, for instance) is a big help.
6. Beat for about 4 minutes or until the mixture turns much lighter yellow and takes on a satin-like texture.
7. While still beating, slowly add about 2 cups liquor. If you decide you want more, do NOT add it yet.
8. After the liquor is thoroughly beaten in, cover the mixture with plastic wrap or aluminum foil and let it stand for 1 hour at room temperature.
9. This is to cook the eggs and takes much longer if you refrigerate. Lay plastic wrap right down on top of the mixture to avoid any possible skin that might form.
10. After standing, add the heavy whipping cream, unwhipped. 11. Add the nutmeg.
12. At this point, you can add an additional 2-4 cups of liquor, according to taste, if you want your eggnog stronger. However, it is also fine as is. Mix thoroughly, again.
13. Refrigerate the mixture for 3 hours to let it ripen. Overnight is also acceptable.
14. At the end of the 3 hours, beat the egg whites until stiff but not dry, adding about 1/2 cup sugar to slightly sweeten them. It is probably better to whip 4-6 at a time.
15. Pour the whites into the serving bowl you will be using.
16. Gently and slowly pour the other mixture into the bowl, mixing with a whisk to fold it all together.
17. The whites should be smoothly and evenly distributed through the eggnog to make it fluffy. They will lose some of their bulk, so don't be afraid to mix thoroughly.
18. Sprinkle the top with some more nutmeg, and serve.
19. A shaker of nutmeg by the bowl is a nice touch for those wanting a shake on their own mugful.