Traditional Eggnog
Ingredients:
4 eggs, separated
1/3 cup sugar, plus 1 additional T.
1 pint whole milk
1 cup heavy cream
1 t. nutmeg
Cool whip, cinnamon, additional nutmeg for garnish
3 ounces bourbon, optional
Instructions:
Beat egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, nutmeg (and bourbon if using) and stir to combine.
Beat egg whites in a separate bowl until soft peaks form, add the 1 T. of sugar and continue to beat until stiff peaks form Fold egg whites into the milk mixture. Chill before serving. Garnish with a dollop of cool whip and additional grated nutmeg or cinnamon.
*Traditional Eggnog is made with uncooked eggs. Using fresh, un-damaged eggs ensures a safe product. However, if you are hesitant of including raw eggs in your beverage, use the following cooked egg recipe. Same great taste!
Cooked Eggnog:
Beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg/sugar mix. Return everything to the pot and cook until the mixture reaches 160 degrees, stirring constantly with a wooden spoon. Remove from the heat, stir in the bourbon and pour into serving container. Set in the refrigerator to chill before serving.
