Christmas is such a wonderful time of year, filled with festive food and friends. Homes everywhere are toasting the holidays with eggnog. Some add a little extra spirit. Some do not. No matter how you like your nog, nothing you can buy in the store is as good as the frothy, creamy goodness that you can make in your own kitchen. Eggnog is still a popular drink during the holidays, but “nogging the egg” is becoming a lost tradition. It is hard to imagine a Christmas without a cup of the "nog" to spice up the atmosphere. Once you see how easy this recipe is, it will be hard to imagine buying it in a carton again.
- 8 whole eggs, separated
- 2/3 cup sugar, plus 1 tablespoon
- 2 pints half and half
- 1 pint heavy cream
- 1 cup bourbon (optional)
- 1 teaspoon freshly grated nutmeg
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the half and half, cream, bourbon andnutmeg 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. Chill and serve.
* Raw Eggs
*RAW EGG WARNING
Raw and lightly cooked eggs can pose a slight risk of salmonella or other food-borne illness. 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.
*Photo by Izik on Flickr.