Tis the season for eggnog

Frothy eggnog and warm madeleine cookies

Christmas is almost here!  Can you believe it?  I finally had a few minutes to soak up the season this weekend and jumped at the opportunity to make homemade eggnog and admire my Christmas tree.

Making eggnog at home is easy and fun. I started out with this basic recipe from Martha Stewart and made some changes along the way to create the recipe below.

This was actually the first time I’ve made eggnog from scratch.  I’ve enjoyed homemade eggnog many times, and wow, there is nothing like it. It was fun to finally make it at home and add my own personal touch. I thought I’d share my story and the recipe I used, which turned out to be a big success.

You can make eggnog with raw or cooked eggs. I prefer eggnog with raw eggs, but both versions are delicious. It’s really just depends on your preference. One thing I’ve learned in culinary school is that while the eggs in the below recipe are technically raw, the sugar breaks down and cooks the yolks, while the presence of liquor (should account for approximately 20% of the eggnog) inhibits bacteria growth.  If you prefer to cook the eggs and create an eggnog custard, here is a good recipe.

Merry Christmas!

Eggnog
Adapted from Martha Stewart
Serves 12

Ingredients
6 large eggs, separated
3/4 cup sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup bourbon
1/2 cup spiced or dark rum
1/4 cup brandy
1/2 teaspoon grated nutmeg, plus more for sprinkling
1/4 teaspoon allspice

Directions
In a large bowl or stand mixer, beat yolks until thick and pale yellow, 2-3 minutes.  Slowly beat in sugar.  Slowly whisk in milk and 2 cups cream.  Add bourbon, rum, and brandy. Cover, and refrigerate for up to 2 days.

Just before serving, beat egg whites until stiff peaks form. Gently fold whites into the eggnog.  Beat the remaining 1 cup cream until stiff peaks form, and fold 3/4 of the whipped cream into the eggnog.  Ladle the eggnog into a decorative class and top with a dollop of whipped cream and light sprinkle of nutmeg.

Enjoy!

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