Citizens – there is little to add except that this is my go-to recipe for eggnog, from the legendary Galatoire’s restaurant in New Orleans. It has been served to grateful patrons since 1905 and this recipe has only been published once, decades ago.
Now – twice. 🙂
Battle on – The Generalissimo
This delightful eggnog recipe was shared by the restaurant for publication in “Cooking Up A Storm: Recipes Lost and Found from the Times-Picayune.”
Makes 10 small servings
5 large eggs
1 ⅛ cups granulated sugar
1 cup half-and-half
1 cup heavy cream
⅛ teaspoon freshly grated nutmeg, plus some for garnish
1⁄2 teaspoon pure vanilla extract
⅛ cup bourbon
⅛ cup brandy
3 large egg whites
In a large, heavy-bottomed saucepan, beat together the eggs and sugar. Stir in the half-and-half.
Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees. Remove from the heat.
Stir in the cream, nutmeg, vanilla, bourbon and brandy. Cool, then cover and refrigerate until ready to serve.
Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form. Fold them into the eggnog. Serve cold in punch cups and sprinkle with nutmeg.