Stay Home Egg Nog Fluff

Here’s an eggnog recipe we have for the holidays, but only for a crowd.

Stay Home Egg Nog Fluff

1 fifth high-quality dark rum
1 fifth high-quality bourbon
1 dozen eggs, separated
1 to 2 quarts whipping cream
1 lb powdered sugar
Nugmeg, cinnamon, star anise, and allspice to taste

Beat the sugar into the egg yolks. Add the alcohol slowly, then add the spices and mix thoroughly. Refrigerate at least an hour to “cure.” Two to five hours isn’t a bad thing.

When you’re half an hour from serving, pour the nog into a giant serving bowl.

Beat the whipping cream to stiff peaks. Fold the whipped cream into the nog.

Beat the egg whites until they’re stiff and fluffy. Fold them into the whipped cream + nog.

Serve in small cups and offer spoons. Garnish with a sprinkle of nutmeg.

You sort of eat this nog, rather than drink it. Stir it throughout your party to keep the nog mixed with the fluffy stuff. If you have leftovers, i.e., if your friends are not hardened drunks who aren’t used to sticky Starbucks beverages, you can use the leftover nog (beaten well) as the egg+milk+sugar portion of a crepe recipe to feed any survivors in the morning.

Jennifer Stevenson

Jennifer Stevenson's Trash Sex Magic was shortlisted for the Locus First Fantasy Novel Award and longlisted for the Nebula two years running. Try her fantasy series Hinky Chicago is up to five novels, or her paranormal romances Slacker Demons about retired deities who find work as incubi. Currently she is working on a five book series called Coed Demon Sluts. She has published more than 20 short stories. Find Jennifer at the Book View Cafe blog, at the second row at fast roller derby bouts in Chicago, or on Facebook.

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