…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.
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.