Christmas and the holiday season are about friends, family, and nostalgia, and nothing is more nostalgic than eggnog. It is comforting, it is soothing, it is creamy, and it is boozy.
This recipe uses bourbon, but feel free to use any dark liquor like rum or brandy. It can also be prepared two ways, cooked and uncooked.
INGREDIENTS:
8 Egg Yolks
8 egg whites*
â…” cup sugar, plus 2 tablespoons
4 cups whole milk
4 cups heavy cream
6 ounces of bourbon, plus more to taste, let’s be honest
2 teaspoons freshly grated nutmeg
1 tablespoon vanilla
½ teaspoon salt
DIRECTIONS (Uncooked):
- In a bowl or stand mixer, beat the egg yolks until they come together. Once combined add in sugar and beat until completely dissolved. Once dissolved, add in the milk, cream, bourbon, vanilla, nutmeg, and salt, and stir to combine.
- Place egg whites in a bowl or stand mixer and beat until soft peaks form. Once the soft peaks form add in the 2 tablespoons of sugar and beat until stiff peaks form.
- Whisk egg whites into the mixture.
- Chill in a big mason jar and serve.
Directions (Cooked):
- In a bowl or stand mixer, beat the egg yolks until they come together. Once combined add in sugar and beat until completely dissolved.
- In a large saucepan, over high heat, combine milk, cream, nutmeg, salt, and vanilla and bring to a boil stirring occasionally.
- Remove mixture from heat and temper in egg and sugar mixture. (This is done by slowly adding the hot mixture into the bowl with the eggs and sugar while whisking,)
- Return mixture to saucepan and cook until mixture reaches 160 degrees F.
- Remove from heat, stir in bourbon, and pour into a mixing bowl. Set in the refrigerator to chill.
- Place egg whites in a bowl or stand mixer and beat until soft peaks form. Once the soft peaks form add in the 2 tablespoons of sugar and beat until stiff peaks form.
- Whisk egg whites into the chilled mixture.
ENJOY!
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