Homemade Eggnog

Homemade Eggnog

Ingredients for 1 pint Dispenser

6 large eggs, separated**
1 cup superfine sugar
2 cups whole milk
3 cups heavy cream
½ cup bourbon, such as Maker’s Mark
Freshly whipped cream (optional)
Freshly grated nutmeg, for garnish

In large mixing bowl, beat egg yolks until thick in consistency and pale in color. Slowly beat in sugar. Whisk in egg whites, then milk. Stir in two cups heavy cream, then bourbon. Pour 2 cups of the mixture, reserving the rest, into the 1 pint dispenser and screw on 1 N20 cream charger and shake vigorously. Chill for at least 30 minutes. To serve, dispense into cups or mugs and top with whipped cream if desired with a sprinkle of freshly grated nutmeg. If mixture seems a bit thick, add a little more cream to reach desired consistency, utilizing that third cup of cream.

Note: You can refrigerate unwhipped egg yolk mixture up to one day in a sealed container or up to 5 days charged in the whipper.
**Since the egg yolks and whites are raw in this recipe, be careful about serving this recipe to pregnant women, small children, the elderly or anyone with health issues.

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