Store bought eggnog is fine, but homemade eggnog is divine. It's not difficult to make and you can control the ingredients, including your preferred spirits. Depending where you're from, brandy, cognac, sherry, rum, and whisky are all traditional. Or skip the alcohol and experiment with extracts of rum and vanilla. This recipe serves 10 and can be made the night before.
INGREDIENTS
6 large eggs, separated
¾ cup sugar, divided
3 cups whole milk
2 tablespoons bourbon
2 tablespoons dark rum
1/4 cup brandy
1 cup heavy cream
½ teaspoon freshly grated nutmeg
METHOD
INGREDIENTS
6 large eggs, separated
¾ cup sugar, divided
3 cups whole milk
2 tablespoons bourbon
2 tablespoons dark rum
1/4 cup brandy
1 cup heavy cream
½ teaspoon freshly grated nutmeg
METHOD
To make a bain-marie or double boiler, bring water to a boil in a saucepan and reduce to simmer.
Separate the eggs, reserving the whites and put the yolks in a glass mixing bowl over the simmering saucepan.
Whisk in 1/4 cup plus 2 tablespoons of the sugar over low heat until pale yellow and thick, 4-5 minutes. Whisk in the milk, bourbon, rum, and brandy and transfer to a large bowl.
In another large bowl or stand mixer, whisk or beat the egg whites with the remaining 1/4 cup plus 2 tablespoons of sugar until very soft peaks form and stir into the yolk mixture.
In another large bowl or stand mixer, whisk or beat the egg whites with the remaining 1/4 cup plus 2 tablespoons of sugar until very soft peaks form and stir into the yolk mixture.
In a medium bowl or stand mixer, beat the heavy cream until just thickened.
Fold the whipped cream into the eggnog and chill thoroughly. Whisk to reblend before serving in your loveliest glassware and top with grated nutmeg.
The eggnog can be refrigerated overnight. Stir before serving.