Description
I’ve made several different versions of eggnog, but this is my favorite. It wouldn’t be the holidays without some!
Ingredients
- 12 whole Egg Yolks
- 1 cup Sugar, Plus 3 Tablespoons For The Egg Whites
- 3 pints Whole Milk (Do Not Use 2% Or Skim)
- 3 cups Heavy Cream
- 6 ounces, fluid Bourbon
- 3 teaspoons Nutmeg
- 12 whole Egg Whites
Preparation
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon, and nutmeg and stir to combine.
Place the egg whites in a bowl and beat to soft peaks. With the mixer still running, gradually add the 3 tablespoons of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve. You can sprinkle a little extra nutmeg into each glass as it’s being poured, if you want.
Note: serve punchbowl in a bowl of ice, if you can. You may need to whisk again as the evening wears on.
