Eggnog, a traditional holiday drink, whether sprinkled with nutmeg, or cinnamon, prepared with fresh eggs or egg-products, raw or cooked, made with bourbon, rye, vodka, or whisky, there are as many variations as there are holiday mixologists. My personal favorite fuel for this drink is pure Kentucky bourbon. It adds a cetain depth of flavor the just cannot be achieved using vodka.
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon freshly grated nutmeg
- 4 egg whites
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve. I was going to include some fancy little disclaimer about consuming raw eggs, but then I thought ‘it’s the holidays’ let’s give the legalize a rest and live for the moment!