Dave Pyle's Famous Egg Nog

A food blogger I am not, nor will I ever be. But today, I am giving you all a gift. A very, very, special gift. You are the recipients of...

THE BEST EGG NOG RECIPE EVER!!!

Now I can take zero credit for this. If any of you were fortunate enough to know my dad, you know he LOVED food and LOVED to cook. He created and tweaked this wonderfulness over the years. I hope you all will enjoy this spiked deliciousness, but all that I ask is that you give him full credit. :o) I attempted to take pics while I was making it but I semi-failed. I put the ingredients and steps at the end as well to make it easier to cut and paste if you'd like.  

Dave Pyle's Egg Nog

-6 eggs, separated 
-1 cup sugar
-2 cups cognac (I use E & J brandy)
-1 cup light rum (Bacardi)
-3 pints light cream
-1 pint regular/heavy whipping cream (Baker's sweetened is in the original recipe but I haven't been able to find it.)
-1/2 cup confectioners sugar

-freshly ground nutmeg (optional)

1. Separate eggs. Put all yolks in one large bowl, three whites in a small bowl you can use a hand mixer in, and three whites in a small bowl or cup. This step makes a future step much simpler. 

2.  Beat 6 egg yolks until thick. Gradually add sugar, beating until light. (I use a hand mixer for everything until step 5)

3. Slowly stir in cognac and rum. Add ~1 1/2 quarts cream (all but one of the pints) and three egg whites (from small bowl), beating until VERY well combined.

4. In separate bowl, beat remaining egg whites until foamy. Gradually add confectioners sugar, beating well after each addition. Continue beating until soft peaks form when beater raised.

5. Gently fold in egg whites mixture and remaining cream into egg yolk mixture, leaving foamy puffs.

6. Refrigerate covered until ready to serve. Top with freshly ground nutmeg if preferred!

Dave Pyle's Egg Nog

-6 eggs, separated 
-1 cup sugar
-2 cups cognac (I use E & J brandy)
-1 cup light rum (Bacardi)
-3 pints light cream
-1 pint regular/heavy whipping cream (Baker's sweetened is in the original recipe but I haven't been able to find it.)
-1/2 cup confectioners sugar

-freshly ground nutmeg (optional)

1. Separate eggs. Put all yolks in one large bowl, three whites in a small bowl you can use a hand mixer in, and three whites in a small bowl or cup. This step makes a future step much simpler. 

2.  Beat 6 egg yolks until thick. Gradually add sugar, beating until light. (I use a hand mixer for everything until step 5)

3. Slowly stir in cognac and rum. Add ~1 1/2 quarts cream (all but one of the pints) and three egg whites (from small bowl), beating until VERY well combined.

4. In separate bowl, beat remaining egg whites until foamy. Gradually add confectioners sugar, beating well after each addition. Continue beating until soft peaks form when beater raised.

5. Gently fold in egg whites mixture and remaining cream into egg yolk mixture, leaving foamy puffs.

6. Refrigerate covered until ready to serve. Top with freshly ground nutmeg if preferred!

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