Saucepan@saucepan · Shared this recipeFollowCanadian · drinkThe Most Excellent EggnogA rich, boozy homemade eggnog made with eggs, sugar, rye, brandy, and cream, best made a few days ahead for a smooth, airy texture.servings4Original recipe on thenotsoinnocentsabroad.comKeep this recipeAdd a copy of The Most Excellent Eggnog to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings6 eggs6 tablespoons sugar2 ounces rye whiskey, or rum if preferred12 ounces brandy, feel free to use a relatively cheap brand1.25 pints cream, this can be adjusted according to your taste — typically I use 1/2 a pint of whipping cream and half-and-half for the restwhole milk, as neededNutmeg, freshly grated if possible, but pre-grated will work as wellStepsClear checksTap an ingredient or step to check it off.1Step 1: First, separate the eggs.2Step 2: Beat the egg yolks very well. I use my KitchenAid.3Step 3: Once the yolks are very well beaten, stir in the sugar until dissolved.4Step 4: Then slowly stir in the alcohol.5Step 5: Next, beat the whites to a stiff peak in a separate bowl.6Step 6: Gently fold the whites into your boozy yolk mixture. Take your time doing this step, as the integrity of the whites is what lends the concoction its lovely airy texture.7Step 7: Finally, gently stir in the cream mixture.8Step 8: Of course, you will now have to sample! If your mixture seems too thick or too boozy, add whole milk.9Step 9: Decant into glass containers and refrigerate (or stick outside in a snowbank, as we usually do in Canada).10Step 10: Gently stir the mixture at least once a day. The egg white clouds will initially float to the top but will slowly disintegrate into the mixture.11Step 11: On about the third day, it should be ready to drink. You'll need a wide-mouth pitcher because it is too thick with bits of egg white. Later, I usually pour it into empty booze bottles that have a bit wider necks, like rum bottles.12Step 12: Pour out into festive glasses and top with grated nutmeg.getsaucepan.com/r/8c000d6e-30b9-49e1-a991-8cb215cb1ad4 · Original: https://www.thenotsoinnocentsabroad.com/blog/the-most-excellent-eggnog-recipe-for-the-holidays
