Real Eggnog

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READY IN: 25mins
SERVES: 6-7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In the bowl of a stand mixer, beat the egg yolks until they lighten in color.
  • Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
  • Add the milk, cream, bourbon and nutmeg and stir to combine.
  • Place the egg whites in the bowl of a stand mixer and beat to soft peaks.
  • With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  • Whisk the egg whites into the mixture.
  • Chill and serve.
  • Cook's Note: For cooked eggnog, follow procedure below.
  • In the bowl of a stand mixer, beat the egg yolks until they lighten in color.
  • Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
  • In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally.
  • Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
  • Then return everything to the pot and cook until the mixture reaches 160 degrees F.
  • Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
  • 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 mixture.
  • The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell -- ".
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