Eggnog

🥘 Ingredients

• bourbon whiskey
  2 oz
• egg whites
  4
• egg yolks
  4
• heavy cream
  1 c
• nutmeg
• white sugar
  0.396 c
• whole milk
  2 c

🍳 Cookware

• saucepan
• instant read thermometer
• pitcher
• bowl

1. 1

   Place egg yolks in a saucepan . Whisk in white sugar until well blended and creamy. Add whole milk and heavy cream ; whisk until blended. Place pan over medium heat.

   egg yolks: 4, white sugar: 1/3 c, whole milk: 2 c, heavy cream: 1 c
2. 2

   Whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant read thermometer . Remove from heat. Stir in nutmeg and bourbon whiskey .

   nutmeg, bourbon whiskey: 2 oz
3. 3

   Chill pan in cold water until cool. Transfer mixture to a pitcher . Cover and refrigerate for ⏱️ 2 to 3 hours .
4. 4

   Place egg whites in a bowl and whisk until soft peaks form. Add white sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate for ⏱️ 30 minutes .

   egg whites: 4, white sugar: 1 tbsp
5. 5

   Whisk eggnog again just before serving. Whisk between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.