Egg Nog (or Winter Anyone?)

A glass of my actual Egg Nog on a cold December day in Truckee, CA

First thing to address: I've had this recipe for a while now and I honestly cannot remember where I came by it originally, nor how much I have altered it since. Forgive me for the lack of attribution.

In the same way that Pumpkin Pie is strictly a November treat, Egg Nog is my herald of December, the month of winter and Christmas. Certain traditions must be upheld (or they aren't qualified to be called traditions) and Egg Nog is one of them.

Some years ago, I got very much in a foul mood over the Egg Nogs to be had at the local markets - they of the high fructose corn syrup variety and put myself on a quest to learn how to make it myself. I found recipes, I experimented, and what I present to you know, is the recipe I use for making Holiday Egg Nog that tastes for me like winter.

EGG NOG
 4 Egg Yolks
 4 Egg Whites
 1/3 Cup Raw Sugar, plus 1 Tbs besides
 1 Pint Whole Milk
 1 Cup Heavy Whipping Cream
 3 oz. Spiced Rum
 1 Tsp Spice Mixture: Allspice, Nutmeg, Mace, and Cinnamon

Directions
1. Beat egg yolks until they lighten in color.
2. Gradually add the 1/3 cup of sugar and continue beating until dissolved into egg yolks.
3. Add milk, cream, liquor, and spice. Stir to combine. Set aside.
4. Beat egg whites to soft peaks.
5. Add 1Tbs of sugar to egg whites, continue beating until stiff peaks form.
6. Whisk egg whites into the other mixture. Chill. Serve (with whip cream if you'd like)

-Brent

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.” - Edith Sitwell