It isn’t Christmas without egg nog! This recipe requires a little extra work compared with some, but it’s worth it. It uses cream, bourbon and brandy—so it’s rich and packs a punch. You can substitute other liquors, such as another type of whiskey or rum.
- 8 eggs
- ¾ cup sugar
- 1/8 tsp. salt
- 2 ½ cups heavy cream
- 2 cups milk
- 1 tbs. vanilla extract
- ½ tsp. nutmeg (fresh-grated if possible)
- ½ cup bourbon
- ½ cup brandy
Separate two of the eggs. Whisk together six whole eggs, two egg yolks, sugar and salt. Heat two cups of the heavy cream with all of the milk over medium-low heat. Whisk in one cup of the milk-cream into the egg mixture. Then pour this into the rest of the milk-cream mixture and continue to cook, stirring until the mixture thickens—about 3 to 5 minutes. Remove the pan from the stove and strain the through a fine-mesh sieve. Allow to cool for 10 minutes.
Add the vanilla, nutmeg, bourbon and brandy and stir. Beat two egg whites to soft peaks in a clean mixing bowl and fold them in. In a separate bowl, beat ½ cup cream to soft peaks and fold that in. Cover and refrigerate until chilled, about 1 hour.
Then you’re done! Pour into a pitcher or bowl and garnish individual servings with nutmeg.