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Classic Christmas Eggnog


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The Loveless Cafe's Classic Christmas Eggnog

Everyone loves a classic Christmas eggnog during the holiday season but surprisingly, many people are intimidated to make it at home. Well, we have a recipe that will outshine anything you buy in the store and will serve as the perfect heart-warming treat as you cozy up by the fire. Trust us when we say this is one you’ll want to make over and over again and that it’s worth every minute of making it from scratch. Here’s our simple and delicious recipe for a classic eggnog.

 

 

 

Classic Christmas Eggnog

 

Ingredients:

 

6 large eggs, separated

¾ cup sugar

2 cups whole milk

3 cups heavy cream

½ cup Maker’s Mark (or other bourbon)

¼ dark rum

¼ cup Southern Comfort

Freshly grated nutmeg

 

Beat yolks in a large bowl with an electric mixer until very pale. Slowly beat in sugar. Whisk in milk and 2 cups of cream before adding bourbon, rum and Southern Comfort. Cover and refrigerate for up to one day.

 

Just before serving, beat the egg whites until stiff peaks form. Fold egg whites into remaining one cup of heavy cream and fold into eggnog. Serve with a sprinkling of freshly-grated nutmeg and enjoy responsibly.

 

Note: The eggs in the recipe above are not cooked. This dish should not be prepared for those with compromised health or pregnant women – wait, pregnant women should not be drinking eggnog anyway!  For a cooked custard version, follow the steps below.

 

Prepare and ice-water bath. In a heavy-bottomed saucepan, add milk and 2 cups of cream over medium heat. Beat yolks and sugar until white and fluffy. As milk begins to simmer, temper it into the bowl of eggs by adding a ½ cup at a time and blending well. Once all of the milk and eggs are combined, add back to the saucepan and carefully bring the temperature up to 165° and thickened. Do not boil! Pour the mixture into a metal bowl and place in the ice water bath to cool before adding bourbon, rum and Southern Comfort. Cover and refrigerate for up to two days.

 

Just before serving, beat the egg whites until stiff peaks form. Fold egg whites into remaining one cup of heavy cream and fold into eggnog. Serve with a sprinkling of freshly-grated nutmeg and enjoy responsibly.


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