Eggnog is a decadent, festive standby during the holiday season. For a short, delicious time, it’s everywhere. You can get it in your latte, bake it into a cheesecake, or use it to top French toast. Unfortunately, if you’re like me, most of the eggnog you’ve consumed comes from a gold-trimmed, limited-edition carton from Hood. In case you didn’t read it, here’s the ingredient list: MILK, CREAM, SUGAR, HIGH FRUCTOSE CORN SYRUP, EGG YOLKS, FAT-FREE MILK, NATURAL AND ARTIFICIAL FLAVORS, GUAR GUM, SALT, CARRAGEENAN, MONO & DIGLYCERIDES, RED 40, YELLOW 5 & 6. If the added flavors and colors don’t excite you and you’re ready to indulge in the real deal, it turns out that homemade eggnog is not only delicious, it’s simple to make. Be sure to use local eggs and don’t forget the bourbon. Happy holidays to you and yours from all of us at Food Feed!
Simple & Decadent Eggnog
6 large local eggs
1 cup sugar
2 cups whole milk
1 cup heavy cream
1/2 to 1 1/2 cup bourbon, rum, cognac, or a mix (optional)
Freshly grated nutmeg, to serve
Separate the eggs, placing the yolks in one bowl and the whites in another. Cover the whites and refrigerate until needed.
Combine the yolks and the sugar in a medium mixing bowl. Whisk by hand, or with a mixer, until the mixture is smooth and creamy.
Pour the milk, cream, and liquor into the bowl with the egg mixture and whisk until combined.
Cover the bowl and chill in the refrigerator for at least one hour. The more liquor you add, the longer it will keep. (Non-alcoholic eggnog should be consumed within a day.)
Just before serving, whisk the reserved egg whites in a stand mixer or hand mixer at high speed, until the whites form stiff peaks.
Transfer the beaten egg whites to the bowl with the eggnog and gently fold the whites into the base. This gives the eggnog a frothy texture.
Transfer the eggnog to a pitcher or punch bowl. Serve in individual glasses with a grating of nutmeg on top.