If your only experience with eggnog is the store-bought stuff, you’re missing out! Making fresh eggnog is fairly simple. There are only five ingredients–eggs, sugar, milk, cream and nutmeg. The whiskey is of course optional 😉
Day 23: Whiskey-Spiked Eggnog
Difficulty: Piece of Cake!
Eggnog is somewhat of a family tradition that got lost for several decades. Eggnog was a specialty of my grandmother Leona, who is now 98 years old, so my mother grew up drinking eggnog. But by the time the 1990s rolled around, eggnog disappeared from the family holiday spread.
So, in an attempt to revive this lost family tradition, I decided to make a very traditional eggnog recipe. It is rather simple and a fun holiday project to liven a holiday party or Christmas dinner. This recipe is adapted from Alton Brown.
- 4 eggs, separated (4 egg yolks + 4 egg whites)
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces whiskey
- 1 teaspoon freshly grated nutmeg
- In the bowl of a stand mixer, beat the egg yolks until they are pale yellow. Slowly add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
- In a medium pot, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually pour the hot mixture into the egg and sugar mixture, whisking constantly (If you don’t whisk it, the milk will cook the eggs and you’ll have scrambled eggs!). Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat.
- Stir in the whiskey and pour into a pitcher. Place pitcher in the refrigerator and allow it to cool completely.
- In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled eggnog mixture and serve.
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