As a service to our friends, family and clients, the team at Sierra Sotheby’s International Realty sampled different holiday Egg Nog recipes. After serious and diligent research the winning concoction goes to mixologist extraordinaire Jake Spero from Plumpjack Squaw Valley for a light and tasty winter libation. Spero credits this age-old recipe back to our founding father, George Washington, and kindly shared the secret to making this holiday favorite on your own.
HOW TO MAKE:
Crack twelve eggs and separate the whites from the yolks.
Mix 3 cups of heavy cream with 6 oz vanilla syrup, and 6 oz orgeat.
Mix 15 oz Elijah Craig Bourbon with 15 oz Alvear Pedro Jimenez Oloroso Sherry and 4 oz Hamilton Jamaica Pot Still Rum.
Now you have four items ready to go.
Set up your Kitchen Aid mixer and whip the egg whites until they are producing peaks.
Then empty into a large bowl and add the yolks to the mixer and whip them up.
Fold the yolks into the whites until you have a uniform color.
Add your Heavy Cream/Orgeat/Vanilla Syrup mixture to the mixer and 2 cups of Powdered Sugar.
Whip for 2-3 minutes.
Now, fold this into mixture until uniform.
Finally, fold your booze mixture in until uniform.
Ready to serve.
Garnish with grated nutmeg.
It gets better each day it sits but it will separate so you have to continually shake/stir it up before serving. Makes approximately 5.5 Liters.