You can make the egg custard part of the nog up to 3 days ahead and then whip and add the egg whites right before serving. And if you’re feeling creative change up the spirits – I like a mixture of bourbon and mezcal for a slightly smoky flavor with a fine zesting of orange over the top! Note: this Eggnog is spirit forward and not very sweet, you can add a little more sugar if you like.
Makes about 10 cups, 10 –12 servings
8 large eggs
1 1/3 cup sugar
2 cups whole milk
2 cups heavy whipping cream
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon real vanilla extract
1 cup bourbon or rye
1 cup aged rum (or substitute mezcal)
Garnish: fresh nutmeg for grating
Separate the yolks into a medium bowl and reserve the whites separately (be careful not to get any of the yolks in the whites). Whisk 1 cup of the sugar into the yolks until well incorporated. Reserve the rest of the sugar to whip with the whites.
Meanwhile in a medium sauce pan heat the milk, cream, spices and vanilla extract over medium heat until just barely simmering. Turn the heat OFF. Using a ladle, whisk a cup of the hot mixture into the yolks. Then whisk in one more cup (this tempers the eggs). Then add the yolk mixture to the pan of hot milk whisking fast and continuously, until all is incorporated. The mixture should be slightly thickened.
Let the mixture cool to room temperature, then whisk in the bourbon and rum and refrigerate until well chilled.
When ready to serve whip the egg whites with an electric mixer on high. When the egg whites start to froth start adding in the remaining sugar a little at a time, whip egg whites until they reach soft peaks.
With a rubber spatula, fold the whipped egg whites into the chilled boozy mixture. PS – this the perfect time to get that fancy punch bowl out that you never use! Or you can fold in the whites and then refrigerate it in mason jars, but the fluffy whites loose a little of their amazing puffiness once it sits. (The nog lasts 7 days refrigerated).
Serve in fancy glasses or punch glasses. Grate a little fresh nutmeg over the top and enjoy some holiday cheer!
Bar Chef Notes: This recipe contains raw eggs, so it’s important to purchase high quality and/or organic eggs.
Recipe © 2020 Kathy Casey Food Studios