Claiborne included this recipe in almost everything he published, but this version comes from Christmas Memories with Recipes (1988) along with the essay “Distant Christmases” in which he recalls:
“On Christmas afternoon there was also, to my mind, a surprising annual ritual, surprising because both my parents were teetotalers, and alcohol, other than the pharmaceutical sort, was absolutely forbidden in my home. Each Christmas, however, my mother would ask a neighbor to buy her a pint of bootleg bourbon (it was during Prohibition and my home state was dry). She would then assemble her rich-as-Croesus eggnog, made with an abundance of eggs and heavy cream, and temper it with a bit of bourbon. She would also pour a generous quantity out of the bourbon bottle over the homemade fruitcakes, which would be sliced and served with the eggnog.”
8 eggs separated
3/4 c. sugar
1 c. bourbon
1/2 c. heavy cream
Nutmeg
Put the egg yolks and sugar into the bowl of an electric mixer and beat until light and lemon-colored. Gradually add the bourbon, beating on low speed. In a separate bowl whip the cream until stiff. Fold it into the egg-yolk mixture. In a clean bowl whip the egg whites until stiff and fold them into the eggnog. Serve with a grating of nutmeg.
