Serves 1
Directions
- 1Separate six eggs, reserving both yolks and whites.
- 2Combine egg yolks with one cup of granulated sugar.
- 3Mix the egg yolk and sugar mixture with a whisk or electric mixer until pale, thick, and fluffy, showing visible trails when the beaters move through.
- 4In a medium thick-walled pot, combine one cup of heavy cream and up to two cups of milk, along with a quarter teaspoon of freshly grated nutmeg.
- 5Heat the cream and milk mixture over medium heat until steamy but not boiling, whisking occasionally to prevent scalding.
- 6Temper the egg yolk mixture by whisking vigorously while slowly drizzling in half a cup of the hot milk mixture.
- 7Return the tempered egg yolk mixture to the pot with the remaining warm milk and cream, whisking constantly.
- 8Cook the mixture over medium-low heat, whisking constantly with a narrow whisk, until it thickens and reaches 160 degrees Fahrenheit.
- 9Strain the thickened eggnog through a sieve into a bowl to remove any curdled bits or large nutmeg pieces.
- 10Stir in at least one cup of bourbon, rum, or brandy, and one tablespoon of vanilla.
- 11Chill the eggnog in the refrigerator for at least three hours, or ideally a day or two, before serving.
- 12Just before serving, whip the six reserved egg whites on high speed until frothy, fluffy, and soft peaks form.
- 13Gently fold the whipped egg whites into the chilled eggnog mixture, preserving as many bubbles as possible.
- 14Ladle the eggnog into glasses and garnish with a sprinkle of cinnamon or nutmeg.
Ingredients
- 6 eggs
- 1 cup granulated sugar
- 1 cup heavy cream
- 2 cups milk
- 0.25 teaspoon freshly grated nutmeg
- 1 cup bourbon, rum, or brandy
- 1 tablespoon vanilla
- cinnamon or nutmeg for garnish
Equipment
whiskelectric mixermedium panthick walled potmicroplanesievenarrow whiskballoon whiskthermometer
Tips
- Use a thick-walled pot to prevent scorching the milk.
- Use a narrow whisk to get into the corners of the pot when stirring milk mixtures.
- Strain the eggnog through a sieve to remove any curdled bits and large pieces of nutmeg.
- Chill the eggnog for at least three hours, or ideally a day or two, before serving.
- For a fluffy eggnog, fold in whipped egg whites or whipped cream just before serving.
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