Our Best Eggnog Recipe Comes From Don's Friend Tonja's Cousin Toni's Boyfriend's Grandmother (Yes, Really)
This tried-and-true recipe is just as epic as you'd expect.
Some people are protective of their family recipes. They stow them away in boxes or scrapbooks, keeping their ancestral secrets close to the vest. Others…not so much. Take, for instance, Toni's boyfriend.
Let me explain: Don submitted an eggnog recipe to Allrecipes 17 years ago. He got the recipe from his friend, Tonja, who got it from her cousin, Toni, who got it from her boyfriend’s grandmother. Since Tonja was born in the 1940s, Don speculates that this eggnog recipe originated in the 1800s (or even earlier).
We reached out to Don for more information about Tonja, Toni, Toni’s boyfriend, his grandmother, and the prized eggnog recipe. At the time of publishing, we haven’t heard back—but we’ll be sure to let you know if we do.
In the meantime, Senior Culinary Producer Nicole McLaughlin (aka NicoleMcMom) made the eggnog to see what all the fuss was about.
“You can’t get that from a carton,” she raved.
Fair warning, though: Nicole was slightly taken aback (and impressed) with the amount of booze called for in this recipe.
“Granny liked a kick,” she said. “I’m going to be like Cousin Eddie after this.”
How to Make Don's Friend Tonja's Cousin Toni's Boyfriend's Grandmother’s Eggnog
Allrecipes/Qi Ai
While making this traditional eggnog recipe isn’t as easy as opening a carton, it’s still quite simple: Beat the eggs and sugar together, then stir in the half-and-half, alcohol, and nutmeg. Whip the cream in a cold bowl until stiff peaks form, fold it into the egg mixture, and refrigerate overnight. That’s it! Here are a few more tips that’ll set you up for success:
The original recipe calls for half milk and half cream, according to Don, but he simplifies the process by using store-bought half-and-half.
Make sure the bowl you use to whip the cream is chilled. If the bowl is too warm, the fat melts and the air escapes, resulting in an unstable whipped cream that never becomes light and fluffy.
You can use anything labeled “straight bourbon.” There’s no need to splurge on a top-shelf bottle. As for the rum, opt for something spiced and dark.
From the Editor
Raw eggs may contain salmonella, a bacteria that can cause serious foodborne illness. The USDA recommends using pasteurized eggs (eggs heated to a temperature that destroys pathogens) in recipes that call for raw eggs. You can find pasteurized eggs at most grocery stores.
What the Allrecipes Community Has to Say
“This eggnog recipe is just awesome,” according to gemcook. “I made one alcoholic batch and one [non-alcoholic] batch—there was not a drop left at the end of our evening.”
“Simple and yummy,” raves faith04. “I added vanilla extract, about 1 teaspoon.”
“This sounds just like the recipe my Aunt Shirley would make, but not give us the recipe,” says nanarox07. “Hers was the best!”
Read the original article on ALLRECIPES
