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12/22/2003 Archived Entry: ""Spoonable" Egg Nog"

Angela Capalbo of Elizabeth, N.J., an old family friend, calls this “spoonable” egg nog. Although this Thanksgiving, when our two families got together, including three grandmas, I could have sworn everyone was calling it “spoon egg nog.” It’s just great thick eggnog you eat with a spoon, from a glass. It is made with raw eggs, but in the many years that both the Capalbo family and Schwartz family have been enjoying this and serving it to friends, we’ve never had a problem.

Angela’s Egg Nog
Serves at least 6

4 eggs, separated
1/2 cup sugar
1/8 teaspoon salt
1/2 cup rum
2 cups heavy cream, whipped

Beat egg yolks until mixed, then gradually beat in sugar and salt until yolks are thick and lemon colored.

Stir in rum.

Beat egg whites until they form stiff peaks, then fold them into the yolk mixture. Then fold in whipped cream.

Spoon into glasses or bowls and serve.

The egg nog can be kept refrigerated for up to a day, but expect some separation.