I have a party to go to, and it was suggested that I might bring along some of my infamous Baltimore Eggnog, so I agreed and decided to make it the day before. It needs to age a bit, so the flavours mix and mingle, and it also needs to be well-chilled.
It all starts with a dozen eggs, well the egg yolks of the eggs. I hold the whites out, and save them to whip and float on the top of the eggnog. Or make meringues.
Then add the sugar to the yolks and whizz together. I added a bit of vanilla bean sugar to the sugar, just to deepen the flavours a bit. Then add the liquids. This is before I added the booze. 
And this is after! (I changed the light filter on the shot below, so it doesn’t look as yellow)
To keep the eggnog chilled, I made some ice cubes from the remainder of the milk, as well as some more of the vanilla sugar.
Doing this prevents the eggnog from being watered down, but keeps it chilled.
Luckily, I have a punch bowl this year, but my host also has one, so I will avail myself of his, and not lug mine down to the party.
Baltimore Eggnog
12 eggs, separated
2 cups of superfine sugar (I used about a cup + a little bit)
1 pint of brandy
½ pint of light rum
½ pint of peach brandy (the secret ingredient)
3 pints of milk
1 pint of heavy cream
Beat the egg yolks and the sugar together until thick. Slowly stir in the brandy, rum, peach brandy, milk and heavy cream. Pour into a punch bowl and chill thoroughly. Beat the egg whites until just stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch cups.
And of course, enjoy!
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