Holiday Eggnog
It's holiday classic, and it's unlike anything you find in the grocery store! Using a custard base, this recipe creates a delicious, food-safe drink for the holiday season.
Servings: 16
Ingredients
- 4 large eggs separated
- ½ cup + 2 tbsp granulated sugar
- 1 ½ cups whole milk
- 2 cups heavy cream
- ¼ cup bourbon
- 3 tbsp rum
- 3 tbsp cognac
Instructions
- In a heavy-bottomed kettle, whisk together the egg yolks, ½ cup sugar, 1 cup of the milk, and 1 cup of the heavy cream.4 large eggs, ½ cup + 2 tbsp granulated sugar, 2 cups heavy cream, 1 ½ cups whole milk
- Slowly heat until the mixture slightly thickens and begins to steam. It should reach approximately 165°F to ensure safe egg yolks.
- Remove from heat and chill in an ice bath or overnight in the refrigerator.
- To assemble the "nog," whip the egg whites until soft peaks form. Add the remaining 2 tablespoons of sugar. Set aside.4 large eggs, ½ cup + 2 tbsp granulated sugar
- Whip the remaining 1 cup of heavy cream to soft peaks. Set aside.2 cups heavy cream
- Add the remaining ½ cup milk to the egg custard base along with the bourbon, rum, and cognac.1 ½ cups whole milk, ¼ cup bourbon, 3 tbsp rum, 3 tbsp cognac
- Slowing stir in egg whites and whipped cream. The mixture should not be completely smooth but will retain dollops of whipped cream.
- Sprinkle with fresh nutmeg and serve immediately.
Video
Nutrition
Serving: 1cup | Calories: 190kcal