Traditional Eggnog
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
8 mugs
- Serves:
- 8
ingredients
- 12 eggs, separated
- 1419.54 ml milk
- 473.18 ml heavy cream or 473.18 ml thickened cream
- 473.18 ml Bourbon
- 354.88 ml sugar
- 177.44 ml brandy
- 9.85 ml ground nutmeg
directions
- In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
- Very slowly, add in the bourbon and brandy - just a little at a time.
- When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
- 30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
- Stir in 1+ ½ teaspoons ground nutmeg.
- In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
- In yet another bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg white mixture into the egg yolk mixture.
- Gently fold the cream into the egg mixture.
- After ladling into cups, garnish with the remainder of the ground nutmeg.
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