Recipes @ Eggnog

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Saturday, April 30, 2011


Create holiday cheer at any gathering with this recipe for a seasonal favorite, eggnog.

As light and frothy as can be, this version of eggnog is topped with ground nutmeg and contains three types of liquors. When separating the eggs to make the eggnog base, it is imperative that no egg yolks touch the egg whites. Even the smallest particle of egg yolk will inhibit the whites from achieving a fluffy consistency. Make sure your mixing bowl is washed well with warm soapy water and dried very well. For best results, use a glass or stainless steel mixing bowl; plastic bowls will not work well. If a piece of eggshell makes its way into the bowl, remove it with a clean metal spoon and wash your hands with soap and water before continuing with the recipe. When beating the egg whites, stop the mixer when the whites form stiff peaks, about 3 to 4 minutes. Do not overbeat, as the protein linings of the air bubbles formed when mixing will dry out. The base of the eggnog can be made one day in advance. Simply beat in the stiff egg whites and whipped cream before you serve it.

Serves 16
  • 12 eggs, separated
  • 1 3/4 cups superfine sugar
  • 1 quart whole milk
  • 2 quarts heavy cream
  • 2 cups bourbon
  • 1 cup brandy
  • 1 1/2 cups light rum
  • Freshly grated nutmeg
  1. In an oversized mixing bowl, beat the egg yolks until thick and pale yellow in color. Gradually add the sugar to the egg yolks, whisking constantly. Whisk in the milk and 1 quart cream. Add bourbon, brandy, and rum, stirring constantly.
  2. Just before serving, beat the egg whites until stiff peaks form. Fold the egg whites into the eggnog base. Whip the remaining 1 quart heavy cream until stiff peaks form, and gently fold into the eggnog base with a rubber spatula. Sprinkle the top with freshly grated nutmeg.
Caution Raw Eggs: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the eldery, and anyone whose immune system is compromised in any way.

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