Carl Bauchles Infamous Egg Nog Recipes

CARL BAUCHLE'S INFAMOUS EGG NOG

CARL BAUCHLE'S INFAMOUS EGG NOG image

Number Of Ingredients 5

Ingredients

1 Dozen Eggs
3 Qts. Heavy Cream
750 ml Brandy (you can use Christian Bros. or E&J, it doesn't have to be cognac)
750 ml Bourbon (I usually used middle of the road - Early Times or Jack Daniels Black)
2 Cups Sugar

Steps:

Separate eggs. Beat egg whites until stiff and then beat in 1 Cup sugar (1 T at a time) until very stiff. Keep in separate bowl until end of recipe. Beat egg yolks in a separate (large) bowl until a very light yellow (just keep beating - they'll get there) and beat in 1 Cup sugar until light and "fluffy". Into yolks, beat in brandy, bourbon and 3 Qts. of heavy cream. That's why you need a big bowl. Fold in egg whites. With the nearly 1¼ gallons of liquid and the volume of the egg whites, the key tool is a mixing bowl big enough for the job. Since I made multiple batches, I then needed containers into which I would ladle the egg nog in order to use the mixing bowl again. I used a large-mouth, one gallon vertical jar with a screw-top. This also made it easier to store in the refrigerator, since the mixing bowl was so huge it would take up all the space. Besides, the egg nog is decidedly better if it sits in the refrigerator for 24 hours before serving. In truth, I usually made it the night before I brought it in, but the leftovers at home were always better the next night. Serving I used a punch bowl to serve the egg nog. It's always better with a little nutmeg. Best of all is to have freshly grated nutmeg. You can buy the nuts at most grocery stores, but the grater is a little tougher to come by. I think I got mine at Williams-Sonoma, but they don't have the same kind any more. It's something like http://ww2.williams-sonoma.com/cat/pip.cfm but had a compartment to store the nut in. Whatever. The thing you don't want to do is add rum to it before serving. Don Kennedy did that at the corporate staff party last year (he didn't know it was already doctored) and about sent a couple to the hospital!!). Think kindly of me while you're imbibing on this holiday spirit, because you'll hate me the next day when you meet the ghost of Christmas hangovers past. MERRY CHRISTMAS!

BETTY'S FAMOUS EGGNOG

Betty's Famous Eggnog image

My Mom has been making this creamy eggnog for everyone for at least 25 years, and more people ask for it each year. It uses three types of liquor--you do not need the best brands, but do not buy the cheapest either. Note that raw eggs are 'cooked' by the alcohol. Once made, keep the eggnog refrigerated and use within a week, stirring gently before serving to re-incorporate the egg whites that rise to the surface.

Provided by Baumannowski

Categories Drinks Recipes Eggnog Recipes

Time 2h30m

Yield 24

Number Of Ingredients 8

Ingredients

12 eggs, separated
4 ½ cups white sugar
1 (750 milliliter) bottle bourbon
½ (750 milliliter) bottle dark rum
1 ½ quarts whipping cream
2 cups half-and-half (or whole milk)
1 ½ cups brandy
1 tablespoon ground nutmeg, for garnish

Steps:

Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
Serve in small cups or glasses dusted with a pinch of nutmeg.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 40.2 g, Cholesterol 89 mg, Fat 24.5 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 15.2 g, Sodium 31.5 mg, Sugar 37.7 g

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