Go Back
–+ servings

EggNog - Reboot

Ah, eggnog, silky, creamy, cold and delicious to some, and to others, sick snail snot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 day 10 minutes
Servings: 4 people
Course: Drinks
Cuisine: British
Calories: 522
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a stand mixer whip the egg yolks until they are thick and light in color
  2. Slowly add in the granulated sugar; beat until dissolved
  3. On low speed add the milk, cream, bourbon and nutmeg; stir until combined.
  4. 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.
  5. Gradually whisk the eggnog into the egg whites.
  6. Chill for at least 30 minutes or age 24 hours.

Nutrition

Calories: 522kcalCarbohydrates: 30gProtein: 9gFat: 30gSaturated Fat: 18gCholesterol: 111mgSodium: 130mgPotassium: 367mgFiber: 1gSugar: 29gVitamin A: 1270IUVitamin C: 1mgCalcium: 314mgIron: 1mg

Notes

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.

Tried this recipe?

Let us know how it was!