Article Comment 

A double-whipped eggnog to set the holiday mood

 

The Associated Press

 

For me, eggnog season can't come soon enough. As soon as Halloween is packed away, I buy a quart of my favorite eggnog at the grocery store. I drink it little by little, spiked and not. I make eggnog cappuccinos in the morning and eggnog milkshakes at night. On the weekends, there is nothing like French toast made with eggnog. 

 

But the best eggnog of the season is the frothy cloud-like homemade eggnog I make for Christmas cocktails. I should mention that while I use raw eggs in my recipe, you should feel free to use pasteurized eggs if that concerns you. The results will be just as good. 

 

Because there are so few ingredients, it is essential that the eggs and milk be as fresh and as high quality as you can find. 

 

Superfine sugar dissolves more easily than traditional white sugar, producing a smoother, creamier texture. If you don't have it on hand, you can make your own by pulsing regular granulated white sugar in a food processor. I like making the eggnog without alcohol, then spiking individual servings with bourbon. That way, you can serve everyone from the same bowl. 

 

 

 

DOUBLE-WHIPPED EGGNOG 

 

Start to finish: 2 hours 15 minutes (15 minutes active) 

 

Servings: 6 

 

 

 

4 large eggs, yolks and whites separated 

 

1/4 cup, plus 2 tablespoons superfine sugar 

 

Pinch sea salt 

 

2 cups whole milk 

 

1 teaspoon freshly grated nutmeg, divided 

 

1 cup heavy cream 

 

1 teaspoon vanilla extract 

 

Bourbon, to serve (optional) 

 

 

 

  • In a large bowl, whisk egg yolks until they are a light golden color, about 1-2 minutes. Gradually add the 1/4 cup of sugar and the salt, beating until sugar is completely dissolved. Add the milk and half of the nutmeg, then beat until slightly frothy. 

     

  • In a large bowl, use an electric mixer to beat egg whites until they hold soft peaks. With mixer running, sprinkle in 1 tablespoon of remaining sugar and whip until egg whites form stiff peaks. Fold the egg whites into yolk mixture until light and airy with no lumps. Cover and refrigerate for at least 2 hours. 

     

  • Just before serving, place the cold cream in a large chilled bowl. Use electric mixer to beat until cream forms soft peaks. With mixer still running, gradually add remaining 1 tablespoon of sugar and vanilla. Beat until firm peaks form and there is no liquid left. Fold the whipped cream into the eggnog, sprinkle with remaining nutmeg, and serve.  

     

  • If spiking the eggnog, pour or spoon into glasses and add bourbon to taste to the individual glasses.

     

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