Becker Deluxe Eggnog
15m prep 0s cook 4h ready
About eighteen 6-ounce servings This is our family’s favorite eggnog, and it has graced our holiday table for many years. Be sure to let the egg yolks mingle with the liquor in your refrigerator for the full time. If you don’t, your nog may taste more like a naughty omelet than holiday cheer. This eggnog will keep indefinitely in the refrigerator (in fact, some would argue that eggnog improves with time; we can at least vouch for it still being wonderfully tasty for up to a year). If desired, reserve the egg whites, beat them to stiff peaks with a couple tablespoons sugar, and fold them into the eggnog just before serving. See About Egg Safety.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 12 egg yolks
- 1 pound powdered sugar
- 2 cups light rum
- 2 quarts heavy cream or half-and-half
- 2 cups Cognac or Asbach
- 1 cup Grand Marnier or Cointreau
- Freshly grated nutmeg
Let's Cook
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Step 1.
Beat in a large bowl until light in color: 12 egg yolks
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Step 2.
Gradually beat in: 1 pound powdered sugar
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Step 3.
Add very slowly, beating constantly: 2 cups light rum
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Step 4.
Let stand, covered, in the refrigerator for 1 hour to dispel the eggy taste.
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Step 5.
Add, beating constantly: 2 quarts heavy cream or half-and-half; 2 cups Cognac or Asbach; 1 cup Grand Marnier or Cointreau
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Step 6.
Refrigerate, covered, for at least 3 hours. Serve sprinkled with: Freshly grated nutmeg
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