Jars of eggnog on the kitchen island, waiting to go to happy homes....

What’s Cooking? Sinful Solstice Eggnog Recipe

Jars of eggnog on the kitchen island, waiting to go to happy homes.... Jars of eggnog on the kitchen island, waiting to go to happy homes….

In Sunday’s post about Winter Solstice luminarias, I promised to share the recipe for my Sinful Solstice Eggnog. This homemade eggnog has been part of my holiday season traditions since before Richard, Molly and I moved to Salida seventeen years ago.

It started out (as so many traditions do) as just a small thing, a treat for visiting family at Christmas. Over the years though, as our Light the Darkness party moved to Solstice and expanded, so too did the batches of eggnog, until the year when I used four-and-a-half dozen eggs and over a gallon of heavy cream. That was insane.

Now I make this rich eggnog to give away, instead of as the centerpiece for one of the huge parties Richard took so much joy from hosting. I always toast him with a small glass, remembering how he loved the whole ritual of eggnog, luminarias, and gathering our community of friends to light the solstice darkness.

Susan’s Sinfully Delicious Holiday Eggnog Recipe
(Adapted from Joy of Cooking)

one dozen eggs (free-range eggs with their orange yolks make prettier eggnog)
1 pound powdered sugar
2 to 3 cups dark rum (substitute a fruity bourbon or whiskey if you prefer)
1 qt organic skim or lowfat milk
1 qt ditto half ‘n half
1.5 qts ditto heavy cream

Separate eggs, placing yolks in one bowl and whites in another. Cover whites and refrigerate. Beat yolks until creamy. Add powdered sugar gradually, beating slowly. Add two cups of liquor (reserving one, if using three), beating constantly.

Egg whites in one bowl, yolks in the mixer bowl, ready to become nog. Egg whites in one bowl, yolks in the mixer bowl, ready to become nog.

Cover and refrigerate for at least an hour to eliminate the “eggy” taste. Then add the remaining cup of rum (beating constantly), along with the milk, half ‘n half, and the cream. Cover the nog and put it back in the refrigerator overnight (or for at least three hours) to mellow the liquor.

When the nog is mellowed, beat the whites until they form almost stiff peaks (the peaks barely droop). Fold the whites gently into the egg mix and sprinkle the whole with freshly grated nutmeg.

A double recipe of finished eggnog in Richard's largest bread-dough bowl A double recipe of finished eggnog in Richard’s largest bread-dough bowl

Serve in a punch bowl with a ladle and small glasses or cups—it’s very rich. (Serves 20-30 people.)

Enjoy with those you love!

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