Uncle Jim’s Wild West Egg Nog

This recipe has been passed down in my family for several generations since at least the 1800s! Growing up, my Uncle Jim used to make it every Christmas and the tradition was to make it without any electronic equipment, just like our ancestors did. However, unless you want a good arm workout, I highly recommend using a stand mixer.

Shelly Holbrook

Senior UX Researcher

Shelly Holbrook

Ingredients

24 extra large eggs*
2 quarts heavy cream
24-32 oz. unfiltered pure dark maple syrup (.75 – 1 litre)
- Don’t skimp on this one! Get the good stuff.
¼ to ½ tablespoon vanilla extract
1 whole fresh nutmeg

* Consuming raw or undercooked eggs may increase your risk of foodborne illness. Pasteurized eggs may be substituted.

Directions

Pour the heavy cream into a large bowl. Whip the cream until it doubles in volume. Set aside.
Separate the egg whites from the yolks in two separate bowls.
Beat the egg whites until they begin to form soft peaks. Set aside.
Beat the egg yolks until they turn lemon yellow.
Fold the egg whites into the heavy cream bowl with a large spoon. Once they are mixed, begin to mix in the egg yolks.
After thoroughly mixing, add the maple syrup to taste.
Add the vanilla to taste.
Once you are happy with the taste, allow the eggnog to sit refrigerated for a day to help the ingredients set.
When ready to serve, remove from the refrigerator and stir from the bottom prior to serving.
Ladle into cups (add bourbon, if desired) and grate a small amount of fresh nutmeg on top for both flavor and garnish.
Best if consumed within two days.