Appalachian Egg Nog

18 eggs, separated
1 c. sugar
1 1/2 c. bourbon, spiced rum or Captain Applejack
1/2 c. brandy
6 c. milk
1 1/4 tsp. ground nutmeg
1 c. heavy whipping cream

In a large bowl, with mixer at low speed, beat egg yolks with sugar, reserving whites. With mixer at high speed, beat mixture until thick and lemon-colored (about 15 minutes), frequently scraping bowl. Carefully beat in the spirits, one tablespoon at a time to keep mixture from curdling. Cover and chill.

20 minutes before serving
In a chilled 5-quart punch bowl, stir together yolk mixture, milk and nutmeg. In a large bowl, beat egg whites with mixer until soft peaks form. In small bowl, using same beaters, beat cream with mixer at high speed until stiff peaks form. With wire whisk, gently fold egg whites and cream into yolk mixture until just blended.  Serve.

Locavore’s Egg Nog

Boone-based blogger Joanna Wilcox puts her urban farm’s bounty to festive use in this single-serving recipe.

1 c. goat’s milk
2 farm-fresh eggs
1/2 tbsp. sugar
Apple pie spice, to taste
1/3 c. Wild Turkey bourbon

Beat eggs into milk. Add sugar, spice and bourbon. Shake it all about, shout, strut, and you’ve got yourself a good little nip.


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