Eggnog
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
43
Spice
45
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
In the bowl of a stand mixer, beat the egg yolks until they lighten in color
3
Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved
4
Add the milk, cream, bourbon and nutmeg and stir to combine
5
Place the egg whites in the bowl of a stand mixer and beat to soft peaks
6
With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form
7
Whisk the egg whites into the mixture
8
Chill and serve
9
Cook's Note: For cooked eggnog, follow procedure below
10
In the bowl of a stand mixer, beat the egg yolks until they lighten in color
11
Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved
12
Set aside
13
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally
14
Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture
15
Then return everything to the pot and cook until the mixture reaches 160 degrees F
16
Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill
17
In a medium mixing bowl, beat the egg whites to soft peaks
18
With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form
19
Whisk the egg whites into the chilled mixture