What my Friends are drinking this Christmas eve

By Frank Krishner

Traditional Egg Nog
It's cold, and when guests arrive on a chill December night a- shivering at your door, it's a good idea to bring out the Glass of good cheer.
Warning for Indian readers ... this is the adult version, for those who are capable of 'consent' if you get my drift.

Here are the Traditional Eggnog Ingredients

12 eggs, separated [Hope you have been watching Masterchef Ausralia .. this means you get the yolks and the white in separate dishes.

6 cups milk

2 cups heavy/ thickened cream [ I usually shop for Amul cream and it does nicely]

2 cups bourbon [or use  whatever is available , a couple of cups of Genesis whisky is a good substitute, but if you're using the cheaper stuff like Officer's Choice, you'll get an edgy flavour, but that's okay if you like 'strong' stuff. 

1+ 1/2 cups sugar

3/4 cup brandy [ Honeybee, Golconda are popular in India]

2 teaspoons ground nutmeg

Traditional Eggnog Directions

Six hours before the party:

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).

Very slowly, add in the bourbon and brandy - just a little at a time.

When you have added the bourbon and brandy, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).

30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.

Stir in 1+ 1/2 teaspoons ground nutmeg.

In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.

In yet another bowl, beat the egg whites until stiff peaks form.

Gently fold the egg white mixture into the egg yolk mixture.

Gently fold the cream into the egg mixture.

After ladling into cups, garnish with the remainder of the ground nutmeg.

Serves: 8.