Old school bourbon eggnog
If you are in the mood for an old time holiday treat, you can’t beat old fashioned eggnog. Essentially, eggnog is a liquid custard. This recipe is based on the original Joy of Cooking’s “Eggnog in Quantity” recipe.
- Prep Time: 60 minutes
- Total Time: 60 minutes
- Yield: 25 servings 1x
Ingredients
Scale
- 12 pasteurized egg yolks
- 1 pound confectioner’s sugar (1 box powdered sugar)
- 2 cups Maker’s Mark bourbon
- 2 quarts whipping cream
- 12 pasteurized eggwhites
- 1 – 2 t freshly grated nutmeg
Instructions
- Separate the egg whites and egg yolks very carefully, making sure there is absolutely no yolk in the whites. Cover the egg whites and reserve int the refrigerator.
- Using an electric mixer, beat egg yolks for about 4 minutes, until they are light in color.
- Sift the powdered sugar. If you don’t have a sifter, pour it into a a mesh sieve, and push it through using a wooden spoon. Don’t skip this step or you will have a lumpy egg and sugar mixture.
- Slowly add sifted sugar to the egg yolks, beating constantly. Scrape down the sides of the bowl periodically.
- When all the sugar is incorporated, gradually beat in the bourbon. Let the mixture stand for an hour. This helps eliminate an “eggy’ taste and odor.
- Beat in cream. Refrigerate for 3 hours.
- Whip the egg whites until they are stiff. Fold in to egg yolk, sugar and booze mixture. Stir in freshly grated nutmeg.
- Enjoy!