I’m not sure when a delicious glass of warm eggnog became so hard to find. I remember drinking this holiday staple (minus the hooch) as a child in front of the fire with my family after dinner. Maybe my fondness of the drink has more to do with the amazing memories shared around something as simple as a glass of eggnog. Whatever, the case, my holiday drink of choice has lost its popularity over the last couple of years as many people have changed their diets to more animal friendly products (goodbye eggs) or opt for trendy and expensive gingerbread and peppermint lattes.
If you folks drank eggnog like I drink it (hello Bourbon), it would be your favorite beverage to sip on during the holidays! Let’s bring the sexy back to eggnog!!! I hope you enjoy the recipe and feel free to let me know how you liked it!!! ENJOY!
- 8 large eggs, separated (pasteurized eggs)
- 1 cup granulated sugar
- 1 quart heavy cream
- 2 teaspoons grated nutmeg, plus additional for dusting on top of drink
- 3 cups dark bourbon
- ¼ teaspoon cream of tartar
- 1. Set eggs out to warm up for about 40 minutes. For some reason egg whites beat better at room temperature
- 2. Set out two mixing bowls — you will be using one for egg yolks and the other for egg whites. Make sure both bowls are cleaned properly without residue on them to ensure the eggs will beat properly.
- 4. Separate eggs – i.e., separate the egg whites from the egg yolks.
- 5. In one mixing bowl, beat egg yolks until they are a frothy golden yellow.
- 6. Add sugar to the mixture and beat until pale yellow.
- 7. Add cream and nutmeg, and beat until just incorporated into the egg mixture.
- 8. With your mixer on low speed, slowly pour in the bourbon.
- 9. In the other bowl, beat egg whites with cream of tartar. Beat whites until they form peaks, be careful not to overbeat the whites.
- 10. By hand, fold the egg whites into the egg-yolk and bourbon mixture, but don't over-mix.
- 11. Pour mixture into an airtight pitcher and store in the refrigerator.
- 12. Age at least 5 days before serving. The Eggnog will be good for at least three or four weeks. Be sure to serve with a dusting of nutmeg on top.