In the spirit of the holidays, I would like to share a very special Eggnog recipe belonging to our dear friend, Bill Haughey, who is no longer with us. He made it every year—and every year I said it was the best I ever tasted. The recipe follows with a few amendments to the liquor ingredients. Here’s a toast to you, Bill!
- 20 eggs
- 2 lbs sugar
- 1 ½ pints Santa Teresa 1796 Ron Antiguo de Solera
- 2 bottles Remy Martin 1738
- 5 or 6 quarts light cream
Separate the eggs stirring the yolks together with 1½ lbs sugar. Add both liquors and gently stir together. Slowly add the cream and carefully stir to smoothness. Beat the egg whites to soft peaks with ½ lb of sugar and fold into the remaining ingredients. Serves 25 or more. Remember when using raw eggs to follow the rules.