Happy New Year, y’all!
I thought it would be fun to break up my Christmas recaps by families, and sometimes by recipes, such as today’s.
Wheat’s mom’s family makes their Grandmother Cloud’s eggnog every year before Christmas. I had yet to experience this festivity, and as y’all know, I love a recipe with a family history, so make eggnog we did.
Here’s a little history on Mrs. Eleanor Cloud and her practically famous recipes. :) And a couple bonus recipes, if you read closely!
This eggnog isn’t your typical eggnog, and there is no sipping on this stuff. It’s basically like eating boozy meringue, which I was completely okay with.
Wheat’s cousin, Brittany and I were tasked with learning how to make it, and we had some very strict instructors. I did take a couple teensy breaks to document the process.
The bourbon (the Sisters recommend using Maker’s Mark, or your very best bourbon) has to be added very, very, very slowly to the whipped egg yolks. As in, they made us add the bourbon by eye dropper.
Once you have completely added the bourbon to the egg yolk + sugar mixture, you fold it into the whipped egg whites (to stiff peaks).
Then the eggnog is spooned into cups and served with spoons and a sprinkle of grated nutmeg. I wasn’t sure if I was going to love it, as I’m not normally a lover of eggnogs in general, but I did. It was smooth and light and rich, and absolutely delicious.
Wheat enjoyed it, too.
It was a great time spent with family, and I always love hearing the stories and memories that accompany a recipe handed down through the generations. This special Christmas recipe, with all its Christmas memories, was no exception.
Cloud Family Eggnog Recipe
– 1 egg per person, separated
– 1 tablespoon sugar per person
– 1 tablespoon good whiskey or bourbon per person, plus one extra tablespoon
– grated nutmeg for garnishing
Beat egg yolks and sugar until light and fluffy Continue beating at medium speed and very slowly add whiskey or bourbon. Once all liquor has been added, fold mixture into egg whites that have been separately whisked to stiff peaks. Serve in mugs with spoons and freshly grated nutmeg sprinkled on top.
It’s a lot of work, but in the words of the Cloud sisters, it’s a labor of love.