Yield 24 cookies
Yields 24–36, depending on scoop size
Yields 24 cookies
This beloved, treasured recipe was shared with me by my Aunt Theresa. She was from Caracus, Venezuela and served this every Christmas Eve and New Year's Eve prior to serving her festive holiday feast at midnight. This drink looks beautiful, like frothy white clouds, when served in a large clear glass bowl. We let guests grate their own nutmeg on top. Very tasty!
My “family” tradition was actually from another family, but I enjoyed it every year just the same. My best friend's family would make this nog and “rest” it for a week or two before serving, which was always a little daunting since you had to make it in advance — but that was part of the ritual. It's loosely based on an old Fanny Farmer recipe, but that recipe wasn't followed closely, changing from year to year depending on who made it, and what type of bourbon, rum or brandy they liked, plus any new creative additions. I learned a couple tricks from them — don't skimp on the quality of the bourbon, since that makes all the difference. And shake vigorously before serving, it adds froth and makes the nog fluffier. You can top with fresh whipped cream, but it is very rich (and strong) anyway, so it always came straight from the “jug” for us. A word to the wise — since this uses raw eggs, caution should be taken as with all raw egg recipes (we always felt that the 1 quart of bourbon kept everything quite safe).