I love eggnog but I can only tolerate 3 sips of the stuff you buy from the store. This version? I cannot stop. The flavor is great without being too sweet. The consistency is perfect, as well. PLUS! It's super easy.
Ingredients
2 cups of milk (I use whole)
1 cup of heavy cream
1/3 cup + 1 tbsp of sugar
4 eggs, separated
1 tsp of nutmeg
3+ oz of whiskey (I use Jack Daniels Tennessee Honey)
Directions
- In a stand mixer, beat the yolks and 1/3 cup of sugar until the sugar is dissolved and the yolks have lightened in color.
- Meanwhile, combine the milk, cream and nutmeg in a sauce pan, over medium to high heat. Stirring occasionally, heat this mixture until it almost boils.
- Remove from the heat and gradually temper the yolks and sugar with the cream mixture.
- Put the whole bowl into the refrigerator to cool.
- Whip the egg whites and the tbsp of sugar in the mixer until stiff peaks form.
- Whisk the chilled mix into the egg whites.
- Add whiskey and stir.
- Pour into mason jars and share or pour into a glass and ENJOY!
I have a batch in the refrigerator, ready to go to a few guys that work with my husband. Next batch will go with us to a friend's Christmas party. No gifts, just food and booze. This eggnog with be the perfect addition. Original recipe from Alton Brown.
Salut!
3 Comments:
That sounds so good! I thought eggnog was egg yolks + sugar for the longest time. I'll have to try out your recipe one of these days.
This is really neat. I had no idea it was so easy to make!
That sounds so good! I can't wait to try it out, thanks for posting it.
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