As my first act of rebellion in the New Year I have decided to give out this very reactionary traditional Southern recipe. This is not the yellow sludge they sell in cartons at the grocery store around Christmas. This is the real deal; the Dabney infamous Nog. I love egg nog; I love making it, and I love to watch people drink it after I make it. It is most definitely only for grownups who are not getting behind the wheel of a car.
My good friend’s husband, a big and tall man of a certain gravitas, liked it and, fooled by the airy sweetness, innocently imbibed five small tumblers of it. He came to the door of the house, smiled pleasantly at me, and went over like a pine tree. Be warned.
Real Egg Nog
Divide 12 good eggs
Beat the whites to soft peaks
Add 1/2 c. sugar, gradually so as not to crush the bubbles.
Beat the yolks with 1/2 c. sugar until pale and thick.
Add 1 quart good milk
Dump egg whites on top
Beat 1 quart good cream as stiff as the egg whites
Add 3 c. Bourbon whiskey
1 c. sherry
1 c. rum
Fold everything carefully together and either pour into a nice silver punch bowl and serve with a grating of fresh nutmeg, or bottle in mason jars for holiday gifts to special friends. It will collapse by tomorrow, whereupon just shake it up, but it will keep for a year. I’m not even kidding.