Half and Half
Whiskey, Whisky, Rye, Bourbon, Rum, Spiced Rum, Brandy. Either one. Rye is my fave this year.
Optional: Nutmeg, or Pumpkin Pie spice… I use a me-mixed blend of cardamom, cloves, mace, and nutmeg.
Divide the eggs into two containers.
Add a big, heaping spoon-full of brown sugar to the yokes.
If you’re doing the optional spices, add 3 or 4 pinches to the yokes here as well.
I use a hand or stick blender to whisk up everything.
Whisk up the whites first. You want stiff peaks.
Then whisk up the sugar (spices) and yokes. They’ll double or more in size and get thick and goopy.
Make sure you whisk up everything really good. Because everything will deflate later.
Now add half a shot of your alcohol of choice to each. Read my caveat again: you don’t want eggy sickness. You’ll die the dreaded Nog Death and ruin Christmas memories for your family and friends for ever.
If you love your loved ones, put the alcohol in the eggs.
Then whisk a lot more.
Yes, the alcohol will deflate your previous whisking. Tough. I warned you.
If you whisk well at this point, you kill all the eggy bad guys, and also restore a modicum of the fluffitude.
Now, get yourself a fancy pouring contraption, like a cruet, an ewer, or an urn, or maybe just a 2- 3 cup pyrex thing…
Whisk everything together and add enough half and half to bring the entire contents up to two cups, and whisk some more. (At this point I usually add another shot of alcohol…)
Pour in to glasses, and optionally sprinkle some spices on top.
Drink. This is Tranya.