THE RECIPE
How to make Eggnog with Eggs, Sugar, Bourbon Whiskey. See ingredients and step-by-step instructions.
Ingredients
- 12 Whole
- 450 g
- 240 ml
- 240 ml
- 240 ml
- 1000 ml
- 1000 ml
- 0.5 BSP
Instructions
- 1
Batch recipe: the listed quantities make one bottled batch. Pour individual servings from the finished batch; no serving count is specified.
- 2
Separate the eggs, placing the yolks in one bowl and the whites in another.
- 3
Whisk the yolks and sugar together until the mixture becomes firm and its color transitions from a bright orange to an opaque pale yellow.
- 4
Slowly incorporate the bourbon whiskey, cognac, dark rum, milk, and cream into the yolk mixture, continuously whisking to maintain an airy consistency.
- 5
Beat the egg whites with the salt until they form stiff peaks.
- 6
Gently fold the beaten egg whites into the yolk and spirits mixture.
- 7
Transfer the eggnog into bottles and refrigerate, allowing it to chill thoroughly. The flavor improves with longer storage.
- 8
When ready to serve, pour the chilled eggnog into a Nick & Nora glass and garnish with freshly grated nutmeg.
