Tis the Season…

…for eggnog! I love eggnog! So much so that I have to limit myself to only drinking it between Thanksgiving and Christmas. One month is all I get to enjoy the rich, creamy, soul-warming goodness of a good nog, otherwise my waistline and LDL would suffer immensely.
Those that know me know that I am not a fan of pre-made store bought food items. I feel that most things can be made at home cheaper, better tasting, and free of processed ingredients and preservatives. While homemade eggnog might not be cheaper, it won’t cost you any more, and the extra effort in preparation is well worth it. Even those that think they don’t like nogs will form a new found appreciation.
I like to add bourbon to mine but a blended whisk(e)y, brandy or a good aged rum will work just as well. Use a good mid-level liquor, you want something well made but at the same time a really nice spirit will just be a waste in this recipe.
In order to keep from getting in trouble with the health department and/or getting sued, I do need to add the requisite raw egg disclaimer: Consuming raw eggs, like sushi or rare beef, may pose a slight risk to your health in the form of salmonella or other food-borne illness. Here is an excellent article on the safety of raw eggs in cocktails.

Fresh Eggnog:
4 fresh egg whites
4 fresh egg yolks
1 cup heavy cream
2 cups half and half
1/3 cup sugar
4 oz liquor of choice(optional)

Equip a stand mixer with the whisk attachment. Beat the egg yolks on high until light in color, slowly add sugar and continue mixing until it is dissolved. Turn mixer down to lowest setting and stir in cream, half and half, and liquor if using.
Empty contents of the mixer into a large bowl. Place egg whites in the mixer and beat on high until soft peaks form. Add a Tablespoon of sugar and continue beating until stiff peaks form. Stir egg whites into the rest of the mixture. Transfer into a pitcher to facilitate pouring and refrigerate until ready to serve. When ready to serve pour into a glass and top with fresh grated nutmeg.
I like a pretty thick eggnog, if you would like yours a little thinner, substitute milk for the half and half. For a variation try substituting the cream and part of the sugar with melted vanilla bean ice cream. I have also used vanilla infused sugar with delicious results. To make this: slit open several fresh vanilla beans and place into a jar of white sugar, allow to sit for several weeks.
I’ve never made a batch last more than 24 hrs so I don’t know how long it will keep for, but I wouldn’t recommend more then 2-3 days in the refrigerator.

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About John Ueding

Craft bartender and spirits enthusiast. I love my work!
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2 Responses to Tis the Season…

  1. Dee Arace says:

    or, if you are fortunate enough to be able to get it, just buy Broguiere’s eggnog. Not even homemade tops it unless when you make it at home you are using their milk ingredients, which are some of the best available and make a substantial difference in the outcome.

    Also, you should check your Salmonella facts a bit more closely. Anyone with a compromised immune system: elderly, lupus, aids, HIV, diabetes, hepatitis, etc. is susceptible to much more than the mild sickness claimed in the article you posted; the Center for Disease Control has more accurate information on their website.

    • John Ueding says:

      Broguiere’s is great but unavailable to most. It’s kind of like saying nobody in California should make Cuban sandwiches because we have Paseo here in Seattle.

      As far as the food poisoning is concerned, you are correct, people with compromised immune systems are at greater risk. However, when one is diagnosed with such diseases or becomes pregnant their doctor will give them a list of things to avoid, such as undercooked meats, fish, and eggs. You will notice that the article states “eating raw eggs do not expose a normal healthy person to any more risk than regular day-to-day living.” It does not say it is safe for everyone or, for that matter, that it is completely safe at all. What the article states is that there is significantly less risk than most people believe and if you are willing to eat sushi, raw oysters, or rare steak then you should have no more concern with raw egg. The CDC website that you referenced only reinforces the rarity of Salmonella in eggs with the same number in the article, 1 in 20,000. It also states that 1 in 250 broiler chickens is infected with the bacteria and that eating chicken not prepared at home is also a risk.
      I consume raw eggs, fish, oysters and rare beef on a regular basis and have yet to get sick from any of them. I, however, have had salmonella, more that once from fully cooked chicken from a restaurant. I am still alive to talk about it, and still eat chicken. My advice to you is to do your research and know where the risks really lie.

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