Don’t knock it ’til you try it.
Since we have been talking about how the holiday season and drinking go hand in hand this week we figured that we should share a favorite holiday drink: Eggnog. Now, I know that most people out there turn their nose up at the thought of eggnog. They probably have been subjected to their creepy uncle’s half gallon bottle or carton of crappy spiced drink which is spiked with enough gut rot bourbon to stagger a moose. THAT is not eggnog… this is eggnog and you should try it. It’s delicious and easy to make.
Real Eggnog
Serves 8 to 10 (or just 1 if you are that guy at the Christmas party, don’t be that guy)
Ingredients:
6 eggs, separated*
3/4 cup sugar
1 pt heavy cream
4 pt milk
1/2 pt Bourbon (not the cheap stuff; good, sipping bourbon is needed here)
1 tbsp vanilla extract
Nutmeg and/or Cinnamon (fresh grated tastes best and it makes you look awesome)
Directions:
If you don’t know how to separate eggs, this guy will show you. It is a skill you should know, so you’re welcome for the advice. Take out three bowls, a pitcher and a whisk, electric is best unless you’re trying to work off all that eggnog you have been drinking. In one bowl whip the egg yolks and 1/2 cup of the sugar unit it is thick and smooth. In the second bowl whip the egg whites with the remaining 1/4 cup of the sugar until it is thick and about a fourth larger in volume. In the last bowl whip the cream until thick and about a fourth larger in volume. Pour the three bowls into the pitcher, add the bourbon and vanilla. Give it a good whisking to combine. Pour into glasses and garnish with a little nutmeg or cinnamon. If you don’t pour it all out in the first pass give it a good whisking before each additional pouring.
Drink it and be happy!
*Raw Egg Warning
You should already know this but consuming raw eggs due to the slight risk of salmonella or other food-borne illness is a little risky. To reduce this risk use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. There are eggs that have been treated to remove salmonella if you can find them, if not be clean and the bourbon should take care of the rest.
