Eggnog
Serves: Makes a quart and a half.
- 3 cups whole milk
- 1 cup heavy cream
- 1 vanilla bean pod, split to expose seeds, or 2 teaspoons vanilla extract
- 1 teaspoon nutmeg, plus more for garnish
- 5 large eggs, separated
- ½ to ⅔ cup granulated sugar
- 1 cup dark rum and/or bourbon, with more to taste
- In a heavy-bottomed saucepan, combine milk, cream, vanilla bean and seeds, and nutmeg.
- Stirring only occasionally, bring the mixture just to a boil over a medium heat, then remove from the heat for about five minutes.
- In a large bowl, beat egg yolks and sugar until they form thick ribbons when you lift the beater.
- Slowly stir in the hot milk, cream and sugar mixture milk until it is completely incorporated.
- Stir in bourbon and/or rum.
- Refrigerate at overnight or for up a week.
- Before serving, beat the egg whites until soft peaks form then fold gently into eggnog.
- Serve with more fresh grated nutmeg.
Recipe by Taste Buds at http://tastebuds.bdnblogs.com/2018/12/10/tasty-treats/make-eggnog-now-for-holiday-entertaining/
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