This recipe comes from one of our favorite Bourbon Bars and Southern restaurants, Firefly Southern Grill in Evansville, Indiana. It is no longer open, but the memories of their eggnog live on.
Yes, it uses raw eggs. Owner Josh are told that the alcohol cooks the raw eggs.
You need three large bowls, a hand held mixer is helpful, and a punch bowl. The yolk mixture can be done a few days ahead, but the rest should be completed just before serving
- 12 large eggs, the most expensive you can find (they will be served raw…is this a time to save 20 cents?
- 1 lb powdered sugar
- 1 quart bourbon, rum or a mix of the two (We like to mix half aged more expensive rum or bourbon with some very cheap rum or bourbon for the other half. The cheaper bourbon will give a strong alcohol heat when you first sip it, so you know that the drink is potent. Then you will get the rich, dairy flavors and textures and just as that gets to be too much, the rich, lingering wood notes of an aged bourbon or rum will kick in cutting the richness and sweetness.
- 1 quart milk
- a touch of very high quality vanilla extract if you want
- 2 quarts whipping cream
- Pinch of salt
Divide the eggs, saving 6 whites for another use. In a large bowl with a mixer, beat the yolks until light and fluffy. Then turn down the speed of the mixer and add beat in gradually the sugar. Then slowly add the liquor, then the milk, then the vanilla if desired. This can be stored in a covered container in the refrigerator for a few days if desired.
Shortly before serving, in another bowl, beat the whipped cream until light and fluffy and it will hold a soft peak.
In a very clean bowl with very clean beaters, beat the 6 reserved egg whites until stiff peaks form.
Assembly – Fold the whipped cream into the yolks being gentle so as to maintain as much air as possible. Then fold in gently the egg whites. Go slow on these steps, using a whisk or rubber spatula. If you use a mixer, it will deflate. The richness of the drink will be overpowering without some air in it to keep it fluffy on the palate.
Pour into punch bowl. Sprinkle with nutmeg, freshly grated if possible.