This has always been my favorite eggnog recipe and I’ve never known it not to work – in all senses of the word. Thank you Fannie Farmer for being so reliable.

P.S. My German girlfriends like to mix this into hot black tea.

Prost! Cheerio! Cin-Cin! Cheers!

From The Fannie Farmer Cookbook, 13^th edition, page 1139.

Ingredients:

Makes about 8 quarts

• 12 eggs, separated
• 1 tsp salt
• 2 ¼ cups / 500 grams of sugar
• 2 cups / 475 ml of bourbon – or more
• ½ cup / 120 ml of rum – or more
• 1 quart / 1 liter of milk
• 2 TBSP of vanilla
• 3 pints / 1.5 liters of heavy cream
• Nutmeg

Putting it all together:

• Beat together the egg yolks and salt in a large mixing bowl, slowly adding 1 ½ cups / 330 grams of sugar.
• Continue beating until thick and pale.
• Stir in the bourbon, rum, milk, and vanilla until well mixed.
• Beat the egg whites in a separate bowl until foamy and slowly add the remaining ¾ cup / 170 grams of sugar, continuing to beat until stiff and all the sugar has been incorporated.
• In a third bowl, whip the cream until stiff.
• Now fold the egg whites into the egg yolk mixture and then fold in the whipped cream.
• Taste and add more bourbon and/or rum (if you dare) or sugar if necessary.
• Refrigerate or pour into a punch bowl and sprinkle with nutmeg.