A reboot from December of 2005, updated to avoid cooking and curdling.,.
And the holidaze are upon us, like a Velociraptor on a heard beast. One thing I’ve always done for the holidays is make a 3 gallon tub of eggnog, along with a 1.5 litter bottle of bourbon, just to keep the eggnog from being to sweet… This is my tried and true recipe, updated to use pasteurized eggs and avoid the cooking and possible curdling. This takes all of 45 minutes, (I find it tastes better aged for a day in the fridge) and uses things mostly in your pantry. ( You will probably need to get the eggs…)
Eggnog /ˈɛɡˌnɒɡ/, egg nog or egg-nog, historically also known (when alcoholic beverages are added) as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks (which gives it a frothy texture, and its name). In some contexts, distilled spirits such as brandy, rum, whisky or bourbon are added to the drink.
Throughout Canada and the United States, eggnog is traditionally consumed over Christmas season every year, from late November until the end of the holiday season. Eggnog has also gained popularity in Australia. A variety called Ponche Crema has been made and consumed in Venezuela and Trinidad since the 1900s, also as part of the Christmas season. During that time, commercially prepared eggnog is sold in grocery stores in these countries.
Eggnog is also homemade using milk, eggs, sugar and flavorings, and served with cinnamon or nutmeg. While eggnog is often served chilled, in some cases it is warmed, particularly on cold days (similar to the way mulled wine is served warm). Eggnog or eggnog flavoring may also be used in other drinks, such as coffee (e.g. an “eggnog latte” espresso drink) and tea, or to dessert foods such as egg-custard puddings.
EggNog - Reboot
- 6 ea Large Pasteurized Eggs, seperated
- 1/3 cup sugar Granulated
- 1 tsp Nutmeg Fresh Ground
- 4 cups Milk Whole
- 1 cup Cream Heavy whipping
- 6 oz Bourbon Good Stuff
- In a stand mixer whip the egg yolks until they are thick and light in color
- Slowly add in the granulated sugar; beat until dissolved
- On low speed add the milk, cream, bourbon and nutmeg; stir until combined.
- In a separate and CLEAN mixing bowl; whip the egg whites to soft peaks, with mixer on low; gradually add 1 tbsp of sugar and mix until dissolved.
- Gradually whisk the eggnog into the egg whites.
- Chill for at least 30 minutes or age 24 hours.
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