Delicious Homemade Eggnog

By | December 12, 2014 at 8:53 am | No comments | Drink, Liquor, Seasonal | Tags: , ,

Making Homemade Eggnog

From time to time we try to provide you with tasty recipes for drinks people tend to buy already prepared. Today we are going to talk about making homemade Eggnog.  Like many other cold weather drinks, eggnog is one most people just tend to buy from the store already made.  While that option is easy, nobody is ever the hit of their holiday party by breaking out a carton of store bought eggnog.  Wow your guests, or be the talk of the next party you attend by making your own eggnog.  It’s simpler than you would ever think.
This great recipe includes alcohol, but is still quite tasty if you leave the bourbon out.  If you aren’t a bourbon fan, you can substitute a good spiced rum if you’d like.
Time: 16 Minutes
Yield: 7  – 8oz servings
Ingredients:
  • 2 cups heavy cream
  • 1 quart milk
  • 2/3 cup + 2 Tbsp sugar
  • 8 egg yolks
  • 8 egg whites
  • 3/4 cup bourbon
  • 2 teaspoon freshly grated nutmeg
Preparation:
With a stand mixer or a powered hand whisk beat the egg yolks until they lighten slightly in color.  Continue beating while slowly adding the sugar until it’s completely dissolved. Add the milk, cream, nutmeg, and liquor and stir mixing them thoroughly.  Remove from bowl of stand mixer and clean, or leave in bowl if using hand mixer.
Place the egg whites in the bowl of the stand mixer or glass bowl, if hand mixing, and beat to soft peaks.  While continuing to slowly beat, add 2 tablespoons of sugar and continue beating until forming stiff peaks.
Hand whisk egg whites carefully into liquid mixture.
Chill and serve out of a pitcher or pour into individual mugs.  Sprinkle nutmeg over top.
If you would like to make cooked eggnog you can use the following procedure:
Beat the egg yolks as described above until lighter in color.  Slowly add the sugar and beat until dissolved.  Set aside for later.
Over high heat and stirring occasionally, combine milk, cream, and nutmeg in a saucepan and bring to a boil.
Remove from heat and slowly temper milk mixture into egg yolk mixture making sure not to add hot milk mixture too quickly.  Return everything to saucepan and and heat until mixture reaches 165 degrees.  Remove from heat, stir in liquor, and pour into glass container.
Place in fridge to chill.
In mixing bowl, beat egg whites to soft peaks as described above, adding the sugar after reaching soft peaks and slowly beat to stiff peaks.  Slowly mix chilled mixture and egg whites together.
Serve chilled out of a pitcher or pour into individual mugs. Sprinkle nutmeg over top.
This recipe can easily be doubled or cut in 1/2 depending on the size of your party.

Comments

© 2011 CowTown Chow. All rights reserved.