Homemade Eggnog

By now you have most probably eaten all the turkey you can possibly handle until next year, or you just couldn’t handle the thought of eating  another post thanksgiving meal.  Nonetheless, out with the old and in with the new! Eggnog! It’s the second day of December and now it’s time to kick off the season. I wanted to share a homemade eggnog recipe that is sure to bring the seasonal taste buds into swing! The flavor is incomparable to store bought and it will be sure to add something special to your holiday season. 

HOMEMADE EGGNOG

Ingredients for 1 pint whip cream dispenser
6 large eggs, separated **
1 cup powdered 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

Procedure:
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 a 1 pint whip cream dispenser and screw on 1 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 feels a bit thick, add a little more cream to reach desired consistency, utilizing the 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, eniors, and anyone with health issues.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>