The holidays are upon us, which means a few things: Santacon, chestnuts roasting on an open fire, and most importantly, getting embarrassingly tipsy on Egg Nog. Here’s a fantastic recipe to help do the trick…
Alcoholic Eggnog Ingredients:
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup Bourbon
Whisk eggs, egg yolks, sugar and salt in a large pan until blended into a froth. Keep whisking as you slowly pour in the milk. Set your stove to the lowest setting possible and set the pan atop the burner, continuously whisking until the mixture reaches 160°F.
Remove the mixture from heat and strain into a large bowl, filtering out any pieces of cooked egg.
Stir in the Bourbon, vanilla and nutmeg and transfer the elixir into a covered dish. Refrigerate it for at least 4 hours.
When you’re ready to serve your Nog, grab the heavy cream and whip it well. Fold in the chilled mix, pour, serve and imbibe!
Makes 14 servings.
Let the festivities begin!