- 8 large eggs, 2 separated
- 3/4 cup sugar
- 1/8 teaspoon salt
- 2 1/2 cups heavy cream
- 2 cups whole milk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus more for garnish
- 3/4 cup bourbon
- 1/4 cup brandy
- Combine the 6 whole eggs, 2 egg yolks, sugar, and salt in a medium mixing bowl and whisk together. Heat 2 cups heavy cream with the milk in a large saucepan over medium-low heat. When the cream and milk are hot, ladle about 1 cup into the egg mixture and whisk to incorporate. Pour the egg-milk mixture into the hot cream mixture, and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 3 to 5 minutes. Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve. Allow the custard to cool for 10 minutes before proceeding.
- Add the vanilla, nutmeg, bourbon, and brandy to the eggnog and stir well to incorporate. Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base. In a separate bowl, beat the remaining 1/2 cup cream to soft peaks, and fold it into the eggnog as well. Serve warm or cover and refrigerate until chilled, about 1 hour.
- Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses.
- Note: Leftover eggnog is great used in lieu of a traditional egg mixture to make French Toast. Just whisk in an extra egg to thicken the mixture slightly. Special thanks to our friend Wayne for this great suggestion!
Al Massa's Eggnog (by Way Of Esquire Drink Guide.)
Blair Kolb's Eggnog (by Way Of Gourmet.)
Sarah O'kelley's Eggnog (by Way Of Grandmother Hughston.)
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