This recipe is the only eggnog I'll drink. I've always disliked eggnog but to be honest my experience has been the stuff you buy in the carton in the store. My sister made this recipe one year and I was hooked forever. I literally could lick the cup. Very rich, and very yummy!
Serves 12
Ingredients
- 6 large eggs, separated
- 3/4 cup superfine sugar
- 2 cups whole milk
- 3 cups heavy cream, plus more for garnish
- 1/2 cup bourbon, preferably Maker's Mark (optional)
- 1/4 cup dark rum, preferably Mount Gay (optional)
- 1/4 cup Cognac, preferably Remy Martin Grand Cru (optional)
- Freshly grated nutmeg, for sprinkling
Directions
Note- Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
- Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.
The egg yolks and whites in this recipe are not cooked. This dish should not be prepared for pregnant women, the elderly, or anyone whose health is compromised. You can pasteurize your own eggs. Place eggs in a pan with cold water. Bring water to 140-145 degrees and keep water for 3 minutes. Watch carefully and adjust temperature or remove from burner if temp goes over 145. After 3 minutes rinse eggs in cold water and refrigerate.
http://www.marthastewart.com/355404/marthas-classic-eggnog#
http://pinterest.com/pin/33073378484982459/
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