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S'Nog

The name is due to my spouse's nickname for this eggnog blend. Very rich and fairly potent, she claims it doubles as a tasty substitute for NyQuil®. I definitely recommend not driving after consuming a mug of S'nog.
  • 9 large eggs, separated into yolks and whites
  • 1 qt heavy whipping cream chilled
  • 1/4 cup white sugar ( or less if you like )
  • 1/4 tsp cream of tartar ( optional )
  • 1 - 2 cups brandy ( you could also try cognac, dark rum, bourbon, or Southern Comfort )
  • 2 tsp vanilla extract
  • 2 tsp freshly shaved nutmeg
  • 1/2 tsp ground cardamom
Whip egg whites until foamy. Add cream of tartar and 1 tbs of the sugar. Whip until stiff peaks form. Set aside.

Beat egg yolks until they change to a lemon-yellow color. Set aside.

Add remaining sugar to cream and beat until stiff peaks form. Be careful not to overbeat or you'll end up making butter instead of whipped cream.

In a large bowl combine egg yolks and whipped cream. Add vanilla extract.

Carefully fold in beaten egg whites by thirds. Add brandy and spices, folding very gently. This should be almost like a milk shake in consistency.

Refrigerate overnight. Do not skip this step! The recipe needs time for the alcohol to react with the other ingredients. This results in a very mellow flavor. More importantly it also sterilises the eggnog, making it safe to drink without any cooking.

The mixture should now have separated into two layers. This is normal since there no artificial stabilizers in my recipe. Just stir to mix and serve.

©2005 Gregg D. Schoenberger. All rights reserved.

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