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Categories:Viewed: 51 - Published at: a year ago
Ingredients
- 12 large eggs yolks (reserve the whites)
- 2 cups granulated sugar
- 1 liter bourbon
- 1 quart (4 cups) whole milk
- 1 cup heavy cream
- 3/4 cup Cognac or brandy
- 1/2 cup Myerss dark rum
- Pinch fine salt
- 12 reserved egg whites
- 1 1/2 cups cold heavy cream
- Ice (optional)
- Freshly grated nutmeg
Method
- Place the reserved egg whites in a very clean and airtight container and freeze until the eggnog is ready to serve.
- Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
- Add the the remaining ingredients and stir to combine.
- Transfer the mixture to a 1-gallon glass jar and tightly seal the lid.
- (Alternatively, you can .)
- Place in the refrigerator for at least 1 week and up to 3 weeks.
- The night before serving, place the frozen egg whites in the refrigerator to thaw.
- When ready to serve, let the egg whites come to room temperature.
- Place the egg whites in the very clean bowl of a stand mixer fitted with a whisk attachment.
- Whisk on high speed until stiff peaks form, about 2 to 3 minutes.
- Remove to a large punch bowl.
- Place the cream in the stand mixer bowl (no need to wash the bowl) and whisk on high speed until medium peaks form, about 1 to 2 minutes.
- Remove to the punch bowl.
- Stir the eggnog base with a rubber spatula to re-combine, then add it to the punch bowl.
- Gently whisk the eggnog together until just combined and no large pockets of whites or cream remain (do not overwhisk or youll deflate the eggnog).
- Serve in punch cups over ice, if desired, and garnished with grated nutmeg.
