Ed's Ingredients (Dictated while intoxicated)
1 gallon milk
18 tablespoons of sugar
14 egg whites
1 quart of whipping cream
Add vanilla and almond extract to taste
Meyers rum
When serving, add a dash of:Nutmeg
Cinnamon
MORE NOTES FROM:
https://www.thekitchn.com/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298
An Argument for Aging
Aging your eggnog for even a short time does wonders for its taste and texture. The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog. The proteins in the eggs also start to thicken, giving eggnog its signature spoon-coating thickness.
If you’d like to try aging your booze for longer than a few days, I recommend using a ratio of two parts dairy to one part liquor — half the amount of liquor as milk and cream in the recipe. If this is a little too boozy for your taste, you can thin it out with some extra cream when you serve.
EQUIPMENT
- Mixing bowls
- Whisk
- Pitcher
- Stand mixer or hand mixer
- Microplane or nutmeg grater
INSTRUCTIONS
- Separate the eggs. Separate the eggs, placing the yolks in a medium bowl and the whites in a large bowl (I recommend the 3-Bowl Method for this step). Cover the whites and refrigerate until needed, or freeze if aging the eggnog for longer than a day.
- Whisk the yolks with the sugar. Add the sugar to the yolks and whisk by hand or with a mixer until the mixture is smooth, creamy, and lightened to a lemon-yellow color.
- Whisk in the milk, cream, and liquor (if using). Add the milk, cream, and liquor and whisk until combined.
- Cover and refrigerate. Cover the bowl and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely. (If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar.)
- Whisk the egg whites. Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.
- Fold the egg whites into the eggnog. Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base — this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam.
- Serve the eggnog. Transfer the eggnog to a pitcher or punch bowl. Serve in individual glasses with a grating of nutmeg over top.
RECIPE NOTES
Raw eggs: This recipe contains raw eggs. Use very fresh, organic eggs if at all possible. Be aware that consuming raw or undercooked eggs can increase your risk for certain food-borne illnesses, especially if you have a medical condition.
Cooked eggnog: If you'd prefer to cook your eggnog, follow these instructions. Warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges. Meanwhile, whisk the egg yolks together in a separate bowl. Slowly whisk the warm milk into the eggs, then return the mixture to medium heat and continue to cook, stirring gently, until thickened to your eggnog-y liking. Serve immediately or chill for up to 3 days before serving. For extra thickness, whip up 1 cup of heavy cream and fold into the eggnog before serving.
Even richer eggnog: Feel free to play with the proportions of whole milk to cream, keeping 3 cups total dairy. Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.
