The Eggnog Mystique | Foodie Blog

For a drink with the holiday spirit, make a batch Eggnog.

Merry Christmas from Foodie 151!  Ok, so you have done all your Christmas shopping and stuffed the stockings. Now comes the most important part of Christmas that everybody looks forward to having:  Eggnog!

Who doesn’t love eggnog?  I personally love it, as long as there is some rum or bourbon in it.   Others, not so much.  I heard someone refer to eggnog as “mayonnaise in beverage form”, “egg punch”, or “just runny mayonnaise”.  No matter what you refer to it as most people know it is to be enjoyed during the holidays.

Eggnog by itself is an odd drink but it is traditional for me and the Christmas season.  So if you are a fan of eggnog, or even if you’re not here is a recipe for the stuff.

 

Ingredients

  • 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.

Cook’s Note: For cooked eggnog, follow the procedure below.

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. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

 

Source: www.foodnetwork.com

 

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