Marge Clark's Truly Fabulous Eggnog
Marge Clark Courtesy of The Homestead
Half 'n Half
These proportions yield approx 3 1/2 quarts, filling my big pyrex mixing bowl EXACTLY to the rim. ++> 14 cup or 28 punchcup servings. It's really imperative that you let it rest overnite to "smooth out" the flavour. If refrigerator space is at a premium, you can keep the egg whites covered, unbeaten, in a separate container and just let the egg/cream/sugar/liquor mix "mellow", beating and adding the egg whites before serving. I used 2 punchbowls, one big one held a double batch, the smaller one held 1 1/2 batches. I used 1/2 gallon milk cartons to store it in the fridge until party day.... and kept the punchbowl supply chilled with a giant block of "natural" vanilla ice cream.
Beat the egg yolks until very light. Pour in the liquor, one type at a time and beat well. (Add the rum LAST to avoid "curdling" the eggs). Add cream slowly, while mixing. Add sugar, mix until disolved. Sprinkle with nutmeg. Beat egg whites until fluffy, fold into eggnog. Cover and let "age" for 24 hours.
Marge Clark's Christmas Eggnog, for over 20 years, this has been the center point of a Christmas party we gave...since I no longer do the party, my eldest son has started doing it. Don't be frightened off by the quantity of liquor ... it is so very rich and smooth that I've never known anyone to get drunk on it...just real, real mellow. This recipe is TRULY fabulous.