I searched high, I searched low, I searched the internet.... for the best gosh-darned egg nog known to man.  Here's the winter winner...

1958 EGGNOG
from a Times article by Craig Claiborne

Ingredients 

  • 12 eggs, separated
  • 1 cup granulated sugar
  • 1 cup bourbon
  • 1 cup Cognac
  • ½ teaspoon salt
  • 3 pints heavy cream
  • Grated nutmeg
  • 1 to 2 cups milk (optional)

Directions

  1. In an electric mixer, beat the egg yolks with the sugar until thick.
  2. Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.
  3. Add the salt to the egg whites. Beat until almost stiff.
  4. Whip the cream until stiff.
  5. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
  6. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.
  7. If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog. 

Makes about 40 punch-cup servings.

* * *

DIABETIC OPTION
Serves 6

Ingredients 
  • 5 1/2 cups skim milk
  • 1 teaspoon vanilla
  • 1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix
  • 3 1/4 tablespoons Splenda sugar substitute
  • 1/4 teaspoon nutmeg
Directions
  1. In a large bowl, combine vanilla and milk
  2. In another bowl, combine the dry pudding mix, sweetener, and nutmeg
  3. Whisk the dry mix into the milk mixture until smooth. Refrigerate until serving
NOTE: Diabetic exchange is for one cup: 1 skim milk and 1/2 starch; 17 g. carbs.