Tuesday, December 21, 2010
Mmmmmm, eggnog, how I love thee. Rich creamy yumminess. It's amazingly easy to make. I don't cook my eggnog but if I used commercial eggs I probably would. My hens have tested negative for salmonella so I'm not worried about that. You can heat the milk and cream until it's steamy and slightly frothy and add the beaten eggs to it stirring constantly to thicken it up more. I prefer my eggnog cold though. If I want a warm drink I make a Tom and Jerry, which is very similar in taste but it's warm and has fewer eggs in it.
So here's my recipe. Feel free to take plenty of liberties with it.
1 cup heavy cream
1 quart whole milk
3/4 cup sugar, divided
5 egg yolks, beaten
5 egg whites
3 oz bourbon or dark rum (I prefer a really good spiced rum such a Kilo Kai)
1 tsp ground nutmeg
Combine cream, milk, 1/2 cup sugar and yolks in a pitcher. Stir until sugar dissolves and yolks are incorporated.
Beat egg whites until stiff peaks form. Add sugar and beat until glossy. Fold whites into above mixture. Stir in alcohol and nutmeg. Sprinkle a bit of nutmeg on top and serve cold.
What I really like about this eggnog is that it isn't heavy handed with the alcohol. I normally don't like alcohol in my eggnog just because it always seems to be too much. This recipe is perfectly balanced. You can still taste the alcohol but it doesn't overpower the eggnog.