Christmas means egg nog! This simple, traditional eggnog recipe uses fresh eggs, half and half, bourbon, brandy and just a hint of ground nutmeg. For safety reasons, it’s a good idea to use pasteurized eggs for this recipe. Davidson’s Safest Choice sells pasteurized eggs in grocery stores across the country. You can also make your own pasteurized eggs. There are many sites on the net telling you how to do it-it’s really not that hard to do if you can’t find them already pasteurized.
Ingredients:
6 eggs
1/2 cup plus another 1/4 cup sugar
1 qt half and half
1/2 cup bourbon
1/2 cup brandy
1/tsp nutmeg
1/2 cup plus another 1/4 cup sugar
1 qt half and half
1/2 cup bourbon
1/2 cup brandy
1/tsp nutmeg
Preparation:
Separate the eggs and collect the yolks in the mixing bowl of a stand mixer or a glass bowl.
Using the mixer’s whisk attachment or an electric beater, beat the egg yolks and ½ cup sugar until it’s alight yellow color.
Stir in the half and half, the bourbon, brandy and the nutmeg.
Beat the egg whites plus the remaining ¼ cup sugar until stiff peaks form.
Gently fold the egg whites into the egg yolk-cream mixture. Transfer to a refrigerator and chill for at least an hour.
Ladle into cups, garnish with an additional dusting of ground nutmeg and serve.
Makes 4 servings.
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