Eggnog
Well, this Eggnog is much more an “Egg-Milk Punch”, as it combines bourbon whisky and white rum, besides the eggs, milk and sugar. So, it is alcoholic – be warned!
It also uses raw eggs, so to be sure it is sterilized keep it in the fridge at least 2 weeks; or use commercially available sterilized eggs if available; or just heat it without boiling it before storing.
It is best made in large batches and stored in the fridge/cellar for few weeks to one year – definitely different from the kid’s eggnog non-alcoholic version from the supermarket :-)
Eggnog Recipe
Eggnog Recipe |
... with bourbon whisky, white rum and lots of eggs, milk and sugar! |
Eggnog Recipe Tags & Times
| Prep Time | 30 minutes |
Eggnog Recipe Ingredients
- 12 Eggs
- 200 g Granulated sugar
- 100 g Powdered sugar
- 2 g Table salt
- 1000 g Heavy cream
- 1000 g Milk
- 1000 ml Bourbon whisky
- 240 ml White rum
Eggnog Recipe Instructions
- Separate all eggs in 2 bowls, one with yolks, another one with whites; set them aside
- Beat the heavy cream until until stiff and set aside
- Beat the egg yolks with the granulated sugar and salt until the color turns very pale and the sugar dissolves
- Beat the egg whites until stiff, then beat in the powdered sugar and beat a little more
- Combine beaten egg whites and yolks and beat together until well blended
- Beat in the cream, then the milk
- Stir in the whisky and beat well, then add the rum and stir a little more to combine
- Pour the eggnog into a large jug and let it rest for 1 week in a cold place (fridge, or better cellar)
- Shake thoroughly and serve in small glasses or cups, sprinkled with nutmeg and with a cinnamon stick inside!
Eggnog Recipe Tips & Tricks
One of the most sought of eggnog variation is the Puerto Rican version called Coquito, made with rum and coconut milk and very well explained here; another eggnog variation that I like combines brandy, hazelnut liqueur and ... smooth peanut butter! - it's called Double Nut Eggnog and the recipe is here.
