‘Tis the season and we can’t think of anything that says “the holidays are coming” more than a cup of creamy, spiked eggnog.
While our kitchen has whipped up several recipes, cooked and un-cooked we keep coming back to this simple and delicious concoction.
Is it safe to make your own eggnog?
Note: While we prefer drinking our eggnog with the recipe below, there are always concerns about using raw eggs. You can use pasteurized eggs or egg products or you can also pasteurize your own eggs by slowly bringing the eggnog base to 160 °F. Find more information here at FoodSafety.gov
Bourbon and Spice Eggnog
- 12 egg whites
- 1 cup granulated sugar
- 12 egg yolks
- 1/2 teaspoon salt
- 3 cups whipping cream
- 2 Tablespoons sugar
- 1 teaspoon vanilla
- 7 cups whole milk
- 2 cups light rum
- 1 cup whiskey or bourbon (We used Trails End Kentucky Straight Bourbon)
- dash nutmeg
- Cinnamon sticks
Beat egg whites until they start to thicken and add 1 cup sugar, beating until thick.
Beat egg yolks and salt until thick. Combine beaten egg whites with yolk until mixed well and thick.
Beat cream until it starts to thicken, then add 2 tbsp sugar and vanilla. Add milk, rum and whiskey, beating continually.
Combine all the ingredients, and chill.
Serve with a garnish of a sprinkle of nutmeg on top of each glass.
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