Eggnog

Name: Eggnog
Ingredients: 12 whole Egg Yolks; 1 cup Sugar, Plus 3 Tablespoons For The Egg Whites; 3 pints Whole Milk (Do Not Use 2% Or Skim); 3 cups Heavy Cream; 6 ounces, fluid Bourbon; 3 teaspoons Nutmeg; 12 whole Egg Whites

7 ingredients

4 steps

Ingredients

12 whole Egg Yolks
1 cup Sugar, Plus 3 Tablespoons For The Egg Whites
3 pints Whole Milk (Do Not Use 2% Or Skim)
3 cups Heavy Cream
6 ounces, fluid Bourbon
3 teaspoons Nutmeg
12 whole Egg Whites

Directions

1

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon, and nutmeg and stir to combine.
2

Place the egg whites in a bowl and beat to soft peaks. With the mixer still running, gradually add the 3 tablespoons of sugar and beat until stiff peaks form.
3

Whisk the egg whites into the mixture. Chill and serve. You can sprinkle a little extra nutmeg into each glass as it's being poured, if you want.
4

Note: serve punchbowl in a bowl of ice, if you can. You may need to whisk again as the evening wears on.