Egg Nog

Source: Benjamin Witten (CC BY-NC-SA) thefinchandpea.com

Yield: 3 L (~12 qt)

Rating: test in progress

Ingredients

Nog

• 12 egg yolks
• 400 g (1 ¾ c.) sugar
• pinch salt
• 235 g (1 c.) cream
• 1 L (4 2/3 c.) milk
• 945 g (4 ¼ c.) bourbon
• 120 g (½ c.) cognac
• 120 g (½ c.) rum

Cream Mix (When Serving)

• 8 egg whites
• 350 g (1 ½ c.) heavy whipping cream
• nutmeg to garnish

1. Whip egg yolks, sugar, and salt in a large bowl until yolks light and fluffy and the sugar dissolves.
2. Whisk in cream, milk, bourbon, rum, and cognac.
3. Transfer to bottles and refrigerate until cold.
4. Eggnog may be enjoyed right away, but aging the eggnog in refrigerator (3 weeks to 1 year) before serving is recommended.

When ready to serve:

1. Whip egg whites to soft peaks.
2. In a separate container, whip cream to soft peaks.
3. Fold whipped whites and whipped cream together.
4. Fold the mixture into the egg nog, top with nutmeg, and serve.

Notes

• With 80 proof (40%) alcohols, this works out to about 35 proof (18%).
• You may want to pasteurize the egg whites (or buy pasteurized eggs), since I'm not sure if there will be enough contact and time for the alcohol to do so.
• December 2013 batch: Maker's Mark bourbon (used whole 1L), Goslings Black Seal rum, Courvosier VS congnac.