A brandy-spirited egg nog for the holidays.
Recipe: Noel Nog
10 large eggs
In a large, heavy-bottomed saucepan, beattogether the eggs and sugar. Stir in the half-and-half. Cookover medium-low heat, stirring constantly, until the mixtureis thick enough to coat a metal spoon with a thin film and reachesat least 160°F (70°C). Remove from the heat. Stir inthe cream, nutmeg, vanilla, bourbon, and brandy. Cool, then coverand refrigerate until ready to serve.
Just before serving, beat the egg whitesin a large bowl with an electric mixer on high speed until stiffpeaks form, then fold them into the eggnog. Serve cold in punchcups and sprinkle with nutmeg.
2 1/4 cups granulated sugar
2 cups half-and-half
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg plus some for garnish
1 teaspoon pure vanilla extract
1/4 cup bourbon
1/4 cup brandy
6 large fresh egg whites*
Makes 8 to 10 cups.
Note: Please exercise caution when usingraw eggs that are uncooked in prepared food (see FoodSafety). We suggest using a pasteurized egg white productfor this recipe.
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