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Eggnog Recipe

This recipe for Grandma Tidwell's Eggnog calls for separating 6 eggs and beating the yolks with sugar until light and lemon colored. The yolks are then folded with 1 cup of bourbon and refrigerated. Separately, the egg whites and 1 pint of heavy cream are beaten until stiff and also refrigerated. To assemble, the yolk mixture is folded with the egg whites and then the whipped cream. When correctly made, the eggnog will be fluffy and need to be dropped into cups with a spoon. A sprinkling of nutmeg is recommended. The recipe makes about two quarts and is said to get even better the next day after refrigeration.

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143 views2 pages

Eggnog Recipe

This recipe for Grandma Tidwell's Eggnog calls for separating 6 eggs and beating the yolks with sugar until light and lemon colored. The yolks are then folded with 1 cup of bourbon and refrigerated. Separately, the egg whites and 1 pint of heavy cream are beaten until stiff and also refrigerated. To assemble, the yolk mixture is folded with the egg whites and then the whipped cream. When correctly made, the eggnog will be fluffy and need to be dropped into cups with a spoon. A sprinkling of nutmeg is recommended. The recipe makes about two quarts and is said to get even better the next day after refrigeration.

Uploaded by

pmeisel
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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GRANDMA TIDWELL'S EGGNOG - by Felix


Mrs. Susan Postle
Tuscaloosa, Alabama

6 eggs (large)
6 level tablespoons granulated sugar
1 pint heavy cream
1 cup bourbon (Felix says 80 proof)

1.  Get out three large bowls, and have punch bowl nearby.

2.  Separate eggs, putting whites in one bowl and yolks in another.

3.  Beat yolks with electric mixer until they are lemon colored.  DO NOT OVER
BEAT.

4.  Add sugar to egg yolk mixture slowly.  Fold in with mixer.

5.  Put egg yolks in refrigerator.

6.  Clean beaters of mixer, and then beat egg whites until very stiff.  (If you
can turn bowl upside down and nothing falls out, then whites are stiff
enough.)  Put in refrigerator.  Clean beaters.

7.  Beat one pint of whipping cream until very stiff (use above method to test
consistency).  Put mixture in refrigerator.

8.  Take egg yolk mixture out of refrigerator, and slowly, slowly add bourbon,
using slotted spoon to fold it into the yolks.  (The bourbon "cooks" the yolk as
you fold it in and is the heart of the eggnog flavor!)

9.  Pour yolk mixture into punch bowl.

10.  Fold in egg whites slowly with slotted spoon.

11.  Fold in whipped cream slowly with slotted spoon.  Ingredients should be
folded together well to blend flavors, but not over folded.

12.  If your eggnog is correctly prepared, it will be fluffy and have to be


"dropped" into punch cups and eaten with a spoon.
13.  Nutmeg sprinkled on top of eggnog in cup is excellent.

14.  Refrigerate any leftovers in airtight container.  Eggnog is even better the
next day!

15.  Happy Holidays!

Makes about two quarts.

Mrs. Postle says, "This recipe has been in the Tidwell family for many, many
years and has been the traditional Christmas delight of both family and
friends.  Most folks have to be persuaded to try it, but afterwards they all
agree it's the best eggnog in the world!"

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