5 egg yolks
4 egg whites
1/3rd cup castor sugar
600 ml. half and half (you can substitute this with light cream or whole milk, but in our
opinion, half and half is actually the best way to go for this recipe)
50 ml. brandy
50 ml. bourbon whiskey
2 drops vanilla extract
5 gm. crushed nutmeg
A pinch of salt
Combine the egg yolks with half of the sugar for about 4-5 minutes, until thoroughly combined.
At this point, remember you are making light custard, so beat the eggs thoroughly so that they
are very light and fluffed out. Add the half and half slowly, combine thoroughly. Heat this over a
double boiler, till the mixture starts thickening slightly, about 10 minutes. At this point, add the
brandy, whiskey, nutmeg and salt to it. Combine thoroughly and let cool down slightly.
Pour this into a whipped cream dispenser and charge with 1 nitrous charger. Shake vigorously to make sure that the eggnog is fully infused with the gas from the cream charger. On another bowl, whip the egg whites with the remaining sugar until soft peaks form. Now, flavor this with the vanilla extract. To serve the concoction, in a tall glass, spoon some of the egg white mixture, and then, fitting a thick nozzle, spray a generous amount of the brandy bourbon-cream mixture over the egg white. Do not stir, but let the two mixtures have their own separate layers. Serve with a spoon to the guests so that they can mix the concoction according to their liking. This is a fabulous drink which can be served at parties and the brandy cream mixture can be kept in the fridge for up to 2 days without it getting spoiled. As with other foams created with the cream chargers – it is important to be gentle when you put the drink together – keep the strata separate please.