A recipe for eggnog
Posted December 11, 2008
While whisking eggnog by hand is fine, a hand mixer is best.
It not only speeds things along, it also creates an eggnog with a
creamier texture and body.
While the yolk and dairy parts of the recipe can be assembled the
day before, wait to beat and add the egg whites until just before serving. This prevents the frothy bubbles formed by the whites from deflating.
Start to finish: 20 minutes
1/2 cup granulated sugar
3 ounces good quality bourbon (such as Maker's Mark)
3 ounces sherry
3 cups whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg, plus a pinch to garnish
Place a large bowl in the freezer for 10 minutes to chill.
Meanwhile, separate the egg yolks and whites. Refrigerate the whites.
Once the bowl has chilled, add the egg yolks and use an electric hand mixer to beat for several seconds. Add the sugar and continue mixing until the sugar is dissolved and the yolks have turned light yellow, about 1 to 2 minutes.
Add the bourbon and sherry, then beat until well mixed. Add the milk, heavy cream and nutmeg, then beat until well mixed. Place the bowl in the refrigerator until ready to serve.
Just before serving, place the egg whites in a second large bowl and use an electric mixer to beat until they form stiff peaks.
Use a silicone spatula to gently fold the egg whites into the yolk mixture. Finish by gently whisking the eggnog to smooth the texture. Serve immediately.