Wednesday, December 29, 2010

Egg Nog

By Kathryn Washburn Breighner

After making this drink, I wonder why it is considered a holiday drink. It's too good to be enjoyed just once or twice a year. We made this drink for Christmas Day and what a treat it was.

Egg nogs are basically an egg custard drink. While there are recipes for uncooked egg nogs using pasteurized eggs, this cooked version is simple and safe.

For this egg nog, you'll need:
6 eggs separated and at room temperature
1/2 c sugar
1 1/2 c heavy cream
6 c whole milk
5 oz bourbon
1 1/2 t freshly grated nutmeg

Beat the yolks in a stand mixer until they are light in color. Gradually add sugar reserving 1 1/2 T. In a saucepan, combine the milk, cream and 1 t of nutmeg and bring just to a boil using medium heat, stirring often.

Remove the pan from the heat and add 1/2 c of hot milk to eggs and stir. Add another 1/2 c and stir. Add another 1/2 c and stir. This will temper the eggs by slowly add the milk so that the eggs don't curdle. Add the remaining milk to the eggs, blend. Pour the mixture back in the pot and heat slowly until bubbles just begin to form along the edge of the pan. Remove from the heat. Chill. About an hour later, add the bourbon, stir and continue to chill.

Wash and dry the mixing bowl and beat the egg white to soft peaks and gradually add remaining sugar and beat until there are stiff peaks. Whisk the egg whites until the chilled mixture. Chill at least 30 minutes. Sprinkle remaining nutmeg on the eggnog when it is poured into glasses.