Ok folks here it is, the traditional bourbon eggnog:
This is an ok recipe, and what most of ya’ll probably have had with one variation or another like adding cinnamon or chocolate shavings or whatever.
1 bottle bourbon
1 quart milk
1 quart heavy cream
2 dozen eggs
1 1/2 cups sugar
Nutmeg for garnish
Separate eggs and beat yolks until creamy. Whip sugar into yolks. Beat whites until they stand in peaks, adding 1/2 cup additional sugar, if desired. Beat yolks and bourbon together. Add whites. Beat cream. Add cream and milk. Nutmeg to taste, and garnish. Makes 10 servings.
Boiled Custard is something else all together.
1 gal whole milk (warm)
1 qt heavy cream or whipping cream (warm)
6 c sugar
8 tbsp flour
Mix flour and sugar set aside.
Beat eggs and strain through a sieve into milk and cream mixture into a double boiler. Bring milk almost to a boil, then add sugar and flour mixture very slowly stirring it in with a whip. Stir the mixture constantly until it begins to thicken then lower heat to a simmer. Cook on a low heat stirring constantly until the mixture is very thick. Remove from heat and sit mixture in a cool water bath until cool. Strain mixture back into a milk jug and cool before serving.
You can also add nutmeg and all that other stuff too if you want. Try it straight first. For a treat use only organic milk and cream.
I’m apparently some distant (by marriage to an aunt) shirt tail relation to Jimmy Russell, at least according to my cousin. No Nate I don’t know him, never met him and I can’t get you an autograph. However I might be able to work out something with Glen. Grandma Russell gave me the recipe when I was a kid, sans bourbon, becasue I liked it so much. Grandma’s from