More drinking. We were slightly despairing over what to do for late entry Kentucky school, Morehead State. And then Mark Kurlansky’s The Food of a Younger Land just OPENED to a recipe for Kentucky Eggnog. We immediately made it, were intimidated by it, drank it, enjoyed it.
from Mark Kurlansky’s The Food of a Younger Land…
12 tablespoonsfuls best whiskey
12 tablespoonsfuls of sugar
12 tablespoonsfuls Jamaica rum
Beat the yolks and sugar together until very light; then add the liquor slowly, next the whites, beaten to a stiff froth, and then one pint and a half of cream, whipped.
We cut this down to one serving, using one egg, one tablespoon of whiskey, one tablespoon sugar, and one tablespoon Jamaica rum. We added Cool Whip for our cream in a bit of a delicious shortcut.