Cheers to a wonderful and Merry Christmas.
Each Christmas season I look forward to having a cup, okay many cups, of fresh eggnog.
I began a few years ago making my own eggnog. It's not quite the same as store bought, but it's a fun tradition and with the added bourbon it's wonderful. This is a tradition my son and I always enjoyed. Yes, you use fresh eggs in eggnog, but you cook them just as you would when you make a homemade pie, like chocolate cream pie. (another post, I love chocolate cream pie) I do like to use clear cups to serve my eggnog in, very festive.
Whichever way you decide to drink your eggnog, homemade or from the store, with or without bourbon, I hope you and your family have a wonderful holiday season. CHEERS to everyone.
6 large eggs, separated
2 cups heavy cream
2 cups milk
1½ cups bourbon,
1½ tablespoons vanilla
Fresh grated nutmeg
In a large bowl add egg yolks and ½-cup sugar and whisk together. In a medium pot add milk and warm over medium heat, be sure not to scald. Slowly pour one ladle full of the warm milk into the egg mixture’s bowl. (To temper the eggs)
Whisk together the egg yolk and milk mixture and then transfer the mixture back to the pot of warmed milk and stir until thick about 3 to 4 minutes. Strain into another large bowl or container and cool in the refrigerator.
Next add egg whites and ¼ cup sugar into electric mixer bowl and beat into soft peaks
In another mixing bowl add heavy cream and ¼-cup sugar and beat into soft peaks, then add vanilla.
Fold the whipped cream into the cooled yolk and milk mixture and whipped egg whites.
Add bourbon to glass and ladle or pour in the eggnog and garnish with fresh nutmeg.