Holiday Cheer in a Glass: A Classic Eggnog Recipe
A Rich Tradition
Eggnog is the quintessential holiday drink, steeped in tradition and warmth. This classic recipe combines the richness of eggs, sugar, and cream with the depth of bourbon, Cognac, and rum, creating a truly special holiday treat.
Aging to Perfection
To allow the flavors to meld together, refrigerate the eggnog for at least one week. If you’re feeling adventurous, you can even bottle it! Just follow the same steps as bottling soda pop, minus the fermentation process.
Safety First
Before you begin, take a moment to consider the safety of using raw eggs in your eggnog. It’s essential to understand the risks and take necessary precautions.
The Recipe
Eggnog Base
- 12 large egg yolks
- 2 cups granulated sugar
- 1 liter bourbon
- 1 quart whole milk
- 1 cup heavy cream
- 3/4 cup Cognac or brandy
- 1/2 cup Myers’s dark rum
- Pinch of fine salt
Whipped Topping
- 12 reserved egg whites
- 1 1/2 cups cold heavy cream
- Ice (optional)
- Freshly grated nutmeg
Instructions
Step 1: Prepare the Eggnog Base
Combine the egg yolks and sugar in a large bowl, whisking until smooth and creamy. Add the remaining ingredients, stirring to combine. Transfer the mixture to a 1-gallon glass jar and refrigerate for at least one week.
Step 2: Whip the Egg Whites
The night before serving, thaw the frozen egg whites in the refrigerator. When ready to serve, bring them to room temperature. Using a stand mixer, whisk the egg whites until stiff peaks form, about 2-3 minutes.
Step 3: Assemble the Eggnog
Add the whipped cream to the stand mixer bowl and whisk until medium peaks form, about 1-2 minutes. Stir the eggnog base to re-combine, then gently whisk it together with the whipped cream and egg whites until just combined. Serve in punch cups over ice, if desired, and garnish with grated nutmeg.
Enjoy Your Holiday Cheer!
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