Description
This is a great eggnog recipe for when you have a group of people with different ideas about how eggnog should be served, as they can always add equal parts brandy and rum to the beverage without ruining its great flavor. I have noticed that many people who say they do not care for eggnog, have only tried store bought eggnog…. This recipe by george mahaffey , former chef of aspen’s little nell hotel, is always a holiday hit and perfect to serve after christmas dinner. Use fresh grated nutmeg for best flavor. Make ahead: the eggnog can be refrigerated overnight. Stir before serving.
Ingredients
- Eggs
- Sugar
- Milk
- Bourbon
- Dark Rum
- Brandy
- Heavy Cream
- Nutmeg
Instructions
- Put egg yolks in a bowl and set the bowl over a saucepan of simmering water
- Add 1 / 4 cup plus 2 tablespoons sugar and whisk over low heat until pale yellow and thick, about 5 minutes
- Whisk in milk, bourbon, rum & brandy
- Transfer to a large bowl
- In another large bowl, whisk egg whites with remaining 1 / 4 cup plus 2 tablespoons of sugar until soft peaks form
- Stir whites into yolk mixture
- In a medium bowl, beat heavy cream until just thickened
- Fold whipped cream & nutmeg into the eggnog and chill thoroughly
- Whisk to reblend before serving