Real Eggnog
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6-7
ingredients
- 4 egg yolks
- 1⁄3 cup sugar, plus
- 1 tablespoon sugar
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces Bourbon
- 1 teaspoon freshly grated nutmeg
- 4 egg whites (*)
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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RECIPE SUBMITTED BY
I am a student at Texas A&M University and will be graduating in May. I love cooking, but I am just starting to learn.