There are lots of alcohol-free recipes around calling for things such as vanilla ice cream or vanilla pudding (one of the main flavor components of bourbon is a vanilla-like compound, so the presence of vanilla here echoes the Southern classic). Although this can't compare with the rich, smooth, deep and seriously alcoholic version my father makes, it is still a relatively pure version of the original drink, and is far better than the insipidly sweet and almost gooey stuff sold in grocery stores.
Note: I recommend pasteurized eggs here because this recipe doesn't include alcohol.
Makes 5 cups, 10 servings
6 pasteurized eggs, separated
1 cup sugar
2 cups Half and Half
1 tablespoon vanilla extract
1/4 teaspoon grated nutmeg or cloves
2 cups whipping cream
Allow whites to warm up to room temperature, then beat until fluffy but not stiff. Beat in 1/2 cup of sugar.
In another bowl, beat yolks until creamy and add remaining sugar. Stir in Half and Half, vanilla extract and nutmeg or cloves. Fold whites into yolk mixture. Beat whipping cream until almost stiff and fold into mixture.
Serve in punch cups with a sprinkling of finely grated nutmeg.
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