Up until about a week ago, the only eggnog I had ever tasted came from a grocery store. Conventional, organic, soynog–my family has worked the gamut of store-bought nogs over the years. But last week, a foodie friend graduated from college and made eggnog to celebrate. I was a convert at first sip…it was a creamy, frothy, bourbony bliss. After making my first-ever batch for the family this Christmas, I remain devoted. Welcome to the family, homemade eggnog.
Stay jolly, all.
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
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.
*There is always a slight risk of foodborne illnesses in raw eggs. If you wish to make this recipe without the egg whites, you can exclude the heavy cream from the first part of the recipe, and substitute it for the egg whites at the end.