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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This is a great eggnog recipe for when you have a group of people with different ideas about how eggnog should be served, as they can always add equal parts brandy and rum to the beverage without ruining its great flavor. I have noticed that many people who say they do not care for eggnog, have only tried store bought eggnog…. This recipe by George Mahaffey , former chef of Aspen’s Little Nell Hotel, is always a holiday hit and perfect to serve after Christmas dinner. Use fresh grated nutmeg for best flavor. MAKE AHEAD: The eggnog can be refrigerated overnight. Stir before serving. Ingredients:
6 large eggs, separated |
3/4 cup sugar |
3 cups milk |
1/4 cup bourbon |
2 tablespoons dark rum |
2 tablespoons brandy |
1 cup heavy cream |
1/2 teaspoon freshly grated nutmeg |
Directions:
1. Put egg yolks in a bowl and set the bowl over a saucepan of simmering water.
2. Add 1/4 cup plus 2 tablespoons sugar and whisk over low heat until pale yellow and thick, about 5 minutes. Whisk in milk, bourbon, rum & brandy. Transfer to a large bowl.
3. In another large bowl, whisk egg whites with remaining 1/4 cup plus 2 tablespoons of sugar until soft peaks form. Stir whites into yolk mixture.
4. In a medium bowl, beat heavy cream until just thickened.
5. Fold whipped cream & nutmeg into the eggnog and chill thoroughly.
6. Whisk to reblend before serving.
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