We all seem to know that eggnog goes hand in hand with Christmas, but we usually don’t really know what it is. For a long time, I assumed eggnog was simply a thick liquid sold in cartons at grocery stores during the Christmas season. While it can suffice in a tight situation, when I started dabbling in making the real stuff, the carton varieties were thrown out the window. Honestly homemade eggnog is nothing like the ones found in the grocery store. The flavor comes mostly from the liquors and while it seems like a lot of alcohol, the milk and cream really mellow out the flavors.
Traditionally, eggnog is made with raw eggs. But to update it for today’s worried world, I created a custard-based drink. It has none of the raw yolks but contains all the delicious flavor! This is definitely going to be a mainstay at all my holiday parties and I hope you give it a try!
- 4 eggs, separated
- 1/2 cup + 2 tablespoons sugar
- 1 1/2 cups whole milk
- 2 cups heavy cream
- 1/4 cup bourbon
- 3 tablespoons rum
- 3 tablespoons cognac
- In a heavy bottomed kettle, whisk together the egg yolks, sugar, one cup of the milk and one cup of the cream.
- Slowly heat until the mixture slightly thickens and begins to steam. It should reach approximately 165 degrees to ensure safe egg yolks.
- Remove from heat and chill in an ice bath or overnight in the refrigerator.
- To assemble the "nog," whip the egg whites until soft peaks form. Add the 2 tablespoons sugar. Set aside.
- Whip the remaining cup of heavy cream to soft peaks. Set aside.
- Add the remaining 1/2 cup milk to the egg custard base along with the liquors.
- Slowing stir in egg whites and whipped cream. The mixture should not be completely smooth but will retain dollops of whipped cream.
- Sprinkle with fresh nutmeg and serve immediately.
Video and images by The Gray Boxwood