During Christmas time, when I was growing up, there was always this buzz about the “Korte Christmas Egg Nog.”
I watched my grandmother prepare this prized holiday beverage. I watched my parents make it as well.
People who were planning on attending their holiday party would ask, “Are you making the Egg Nog?”
As a kid I didn't get it. What is the big deal? Anyone can make homemade egg nog. My mom would respond with, “True. But not THIS egg nog.”
As an adult, I can honestly say that this egg nog is awesome. Perhaps it is only because of the large amounts of love and Crown Royal that are mixed in. It is your lucky day, friends! Today I will tell you how to make the famous Korte Christmas Egg Nog – even though you didn't know it is famous.
Egg nog has simple base ingredients. Eggs and cream. Yes, we will add other goodies later. Patience. We will get to that.
First, you need to separate all of those yolks from the whites. Keep the whites in a bowl and place your yolks in your stand mixer.
Beat your egg yolks until they are pale and light.
Beat in the powdered sugar gradually, until thoroughly incorporated.
Add 2 cups of the Crown Royal very slowly, beating constantly. Now put the bowl into the fridge and let it sit, covered, for 1 hour – or even better – overnight. You can lick the mixing paddle. I won't tell.
After your egg nog has had a chance to sit, it is time to get back to work. Beating constantly, add the remaining 2 cups of Crown Royal (yes, you read that right) and 2 quarts of cream. Put the bowl back into the fridge and let it sit, covered, for at least 3 hours.
Now it is the egg white's turn. You are going to whip those suckers until they are stiff, but not dry.
Keep going…not quite there yet.
When your egg whites are ready, gently fold them into the refrigerated egg and cream mixture.
You did it! You made some delicious egg nog. Now all you have to do is grab some nutmeg, and a mug and you are set!
- 12 pastured eggs - yolks and whites separated
- 4 cups Crown Royal
- 1 lb powdered sugar
- 2 quarts of raw cream
- Beat 12 egg yolks until light and fluffy. Beat powered sugar in gradually. Add 2 cups of Crown Royal very slowly, beating constantly. Let the mixture stand, covered, for 1 hour or overnight.
- Add, beating constantly, the remaining 2 cups of Crown Royal and 2 quarts of cream. Refrigerate, covered, for 3 hours.
- Beat egg whites until stiff but not dry. Fold them into the egg and cream mixture.
- Serve sprinkled with nutmeg
Are you a fan of egg nog? If so, I hope you give this recipe a try. It is a favorite around here!
It wouldn’t be the Holidays without eggnog. I infuse Maker’s Mark with vanilla beans over the course of the year to add to my eggnog. I will definitely have to give your recipe a try. Thank you for sharing it.
Can the liquor be withheld so it is non-alcoholic?
Yes it can!
Just don’t overdo it with the fresh grated nutmeg as it can have lasting effects…