Cookbook 1997: Alex Lopez Negrete

Dorothy’s Nuclear Eggnog


  • 12 eggs
  • 1-½ cups of very fine granulated sugar
  • 1 quart of milk 
  • 1 pint of whipping cream
  • 1 quart of bourbon (*)
  • ½ pint of cognac (*)
  • 1 cup of dark rum
  • Nutmeg
  • Good insurance
  • (*): Original recipe calls for 1-½ quarts of bourbon and 1 pint of cognac...the choice is yours


Separate the eggs: yolks in one dish, whites in another. Follow me here. Beat the 12 egg yolks until a very light yellow. Then, beat in the sugar until thick and straw-colored. Then, pour this into a chilled punch bowl set on the ice. Slightly whip the whipping cream. Gently mix it and the milk into the punch bowl mixture. Then, very slowly because, according to Mom, the liquor will cook the eggs. With stuff this potent, who can tell? OK. Here’s the tricky part. Time to do two things at once. Fold in the 12 stiff egg whites (which means that by now, somehow, you should have beat them). Now, you're ready to serve. Pour the eggnog into the cups and sprinkle the top with 2 tablespoons of dark rum and nutmeg.