EggNog - Reboot
Ah, eggnog, silky, creamy, cold and delicious to some, and to others, sick snail snot.
Prep Time 10 minutes mins
Total Time 1 day d 10 minutes mins
Course Drinks
Cuisine British
Servings 4 people
Calories 522 kcal
- 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.
I use nutmeg nuts and grate them fresh.
NOTE: This is for 6 servings, not my usual 3 gallons...
One might add 1/4 tsp of good vanilla extract to this a well for a deeper flavor.
Calories: 522kcalCarbohydrates: 30gProtein: 9gFat: 30gSaturated Fat: 18gCholesterol: 111mgSodium: 130mgPotassium: 367mgFiber: 1gSugar: 29gVitamin A: 1270IUVitamin C: 1mgCalcium: 314mgIron: 1mg