In a former life, Carol Joynt of the Q&A Cafe and Washingtonian magazine was an owner of Nathan’s Restaurant in Georgetown. Through the holiday season this eggnog was made by her late husband, Howard, and served to patrons for free. Joynt recently shared the recipe on her personal blog Swimming in Quicksand and with Yeas & Nays as well. 5 egg yolks
5 egg whites
1 1/4 cup sugar
3/4 cup bourbon
3/4 cup cognac
3/4 cup dark rum
1 quart milk
1/4 teaspoon salt
1 pint heavy cream
Nutmeg
Vanilla extract
Combine yolks and sugar in a bowl and beat to ribbon stage, then add bourbon, rum, cognac to yolk mix. Well those ingredients rest, whip egg whites to stiff peak, then whip the cream to medium thickness. Fold whites and cream together, add yolks and alchohol, and stir for at least 1 minute, add vanilla and nutmeg. Chill in refrigerator overnight, then serve in a punch bowl with a big chunk of premium vanilla ice cream, stir regularly when serving.
