A couple years ago, my buddy Columbo gave me the recipe for the greatest egg nog ever.
Mind you, I like the store bought stuff. I grew up on it and looked forward to it every year. And then Columbo, who grew up not 30 miles from me in central Florida, assured me that if I followed the recipe I'd never go back to the commercial stuff. He was right.
Not only is the egg nog incredibly rich, wonderfully sweet and perfectly noggy (it's a word ... now), but it's as boozy as Andy Capp. I ain't kidding, this stuff is not for kids. The recipe makes a half gallon of egg nog; a cup and a half of it is straight booze.
Man, I love this nog.
The original recipe calls for equal amounts of bourbon, brandy and light rum. This mixture makes a fine nog, but I've altered (improved) it. Growing up, my mom always added spiced rum to her egg nog. Consequently, that's the flavor I like and expect, although I prefer dark rum. I also like using Wild Turkey 101 proof bourbon, which is strong stuff (my chest is as hairy as Santa's beard). To incorporate the additional rum and compensate for the higher strength bourbon, I add three quarters of a cup of rum, a quarter cup of bourbon and a half cup of brandy.
Basically, if you keep the mixture of spirits to a cup and a half, you're going to be fine.
So without further ado, here's the recipe.
6 eggs, separated
1/2 cup sugar
2 cups whipping cream
1 cup milk
1/2 cup bourbon
1/2 cup brandy
1/2 cup light rum
Nutmeg for garnish
Separate the eggs and beat the egg yolks with sugar until thick. Slowly add the cream, milk and spirits.
Whip the egg whites until soft peaks form. Gently fold the egg whites into the mixture. Chill for a few hours in the refrigerator.
Sprinkle with nutmeg before serving.