Eggnog is a rich, dairy-based drink enriched by some spirits like brandy, rum, whiskey or bourbon. It's so popular to prepare and drink homemade eggnog around Christmas and New Year's Eve and Easter too, so here is my version with warming spices, vanilla, and the good, old whiskey!
- 600 ml whole milk
- 250 ml double cream
- 4 egg yolks
- 4 egg whites - it will stay raw!
- 3 tbsp sugar for the egg yolks + 1 tbsp for the egg whites
- 100 ml whiskey
- 1 tsp grated nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla extract or 1-2 vanilla pods
- Beat the egg yolks with a hand mixer until they're pale in colour. Add the sugar gradually and continue to beat till you get an even mixture.
- Pour the milk, heavy cream, vanilla extract and spices into a pot and bring just to a boil while you stir it occasionally. Remove from the heat and incorporate the hot spicy milk into the egg and sugar mixture to temper it.
- Return everything to the pot and cook until the mixture thickens a little bit below the boiling point. Remove from the heat, stir in the whiskey, pour into a plastic bottle and set in the refrigerator to chill.
- Once the cooked mixture is cold, let's beat the egg whites to soft peaks then add the 1 tbsp of sugar and beat until stiff peaks form.
- Whisk the egg whites into the chilled mixture.
- Pour it into a nice bottle and keep it in the fridge. Shake it well before serving.
This amount of alcohol doesn't make the eggnog too strong, but feel free to double the quantity of whiskey if you fancy! :) It's a perfect edible gift too!