Alcoholic Eggnog
Thick, creamy, and decadent with a subtle hint of aromatic spice, my alcoholic eggnog recipe is the best homemade eggnog recipe you will find!
Ingredients
- 4 egg yolks
- 4 egg whites
- 1 pint whole milk (475ml)
- 1 cup heavy cream
- ⅓ cup sugar
- 1 tablespoon sugar
- 3 fl oz bourbon/ brandy/ rum/ whiskey (90ml)
- 1 teaspoon ground/ grated nutmeg
- pinch ground cinnamon (to garnish, optional)
- dollop whipped cream (to garnish, optional)
Instructions
Uncooked Eggnog*
- In the bowl of an electric/ stand mixer, beat the egg yolks until they lighten in color.
- Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved.
- Add the milk, cream, alcohol and nutmeg and stir to combine.
- Place the egg whites in the bowl of a stand mixer and beat to soft peaks.
- With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
- Whisk the egg whites into the mixture.
- Pour into a pitcher, cover, and refrigerate until chilled (2 - 3 hours).
- Pour into glasses, add a dollop of whipped cream to float in the top, sprinkle with cinnamon to garnish, serve and enjoy!
Cooked Eggnog
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color.
- Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved.
- Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally.
- Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
- Then return everything to the pot and cook until the mixture reaches 160 degrees F (or 70 degrees C).
- Remove from the heat, stir in the alcohol, pour into a medium mixing bowl, and set in the refrigerator (covered) to chill for 2 -3 hours.
- In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
- Whisk the eggwhites into the chilled mixture.
- Portion into glasses, float a dollop of whipped cream in the top, then sprinkle over a little ground cinnamon. Serve and enjoy!
Notes
*CONTAINS RAW EGGS: We suggest caution in consuming raw and lightly cooked eggs. There is a slight risk of salmonella or other food-borne illness - particularly in pregnant women and people who are already compromised. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Please be aware, when serving this recipe to drivers, children, pregnant or lactating mothers, etc that there is alcohol in this recipe.
There are so many ways to customise my alcoholic recipe; I'll give you some ideas below.