Grandma Tidwell's Eggnog
by Felix
Mrs. Susan Postle
Tuscaloosa, Alabama
6 eggs (large)
6 level tablespoons granulated sugar
1 pint heavy cream
1 cup bourbon (Felix says 80 proof)1. Get out three large bowls, and have punch bowl nearby.
2. Separate eggs, putting whites in one bowl and yolks in another.
3. Beat yolks with electric mixer until they are lemon colored. DO NOT OVER BEAT.
4. Add sugar to egg yolk mixture slowly. Fold in with mixer.
5. Put egg yolks in refrigerator.
6. Clean beaters of mixer, and then beat egg whites until very stiff. (If you can turn bowl upside down and nothing falls out, then whites are stiff enough.) Put in refrigerator. Clean beaters.
7. Beat one pint of whipping cream until very stiff (use above method to test consistency). Put mixture in refrigerator.
8. Take egg yolk mixture out of refrigerator, and slowly, slowly add bourbon, using slotted spoon to fold it into the yolks. (The bourbon "cooks" the yolk as you fold it in and is the heart of the eggnog flavor!)
9. Pour yolk mixture into punch bowl.
10. Fold in egg whites slowly with slotted spoon.
11. Fold in whipped cream slowly with slotted spoon. Ingredients should be folded together well to blend flavors, but not over folded.
12. If your eggnog is correctly prepared, it will be fluffy and have to be "dropped" into punch cups and eaten with a spoon.
13. Nutmeg sprinkled on top of eggnog in cup is excellent.
14. Refrigerate any leftovers in airtight container. Eggnog is even better the next day!
15. Happy Holidays!
Makes about two quarts.
Mrs. Postle says, "This recipe has been in the Tidwell family for many, many years and has been the traditional Christmas delight of both family and friends. Most folks have to be persuaded to try it, but afterwards they all agree it's the best eggnog in the world!"