Homemade Whiskey Eggnog
Slightly sweet, slightly spiced, deliciously creamy eggnog. With a moderate spike of whiskey for extra holiday cheer!
Ingredients
- 4 eggs, separated
- 2 cup heavy cream
- 2 cups milk
- ½ cup sugar (for egg yolks)
- ⅛ cup sugar (for egg whites)
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla
- pinch salt
- ½ cup whiskey or bourbon (optional)
- 1 teaspoon lemon zest (optional)
Instructions
- Beat the sugar together with the egg yolks until light in color and creamy. Set the egg whites aside for later.
- Add the milk, cream, nutmeg, vanilla, salt, and optional lemon zest to a saucepan. Cook on low-medium heat while stirring, until the mixture barely begins to simmer. Then turn off the heat.
- Drizzle or spoon a few tablespoons of the hot milk mixture into the egg yolks and quickly whisk until completely incorporated. Use small additions of hot milk to the yolks, otherwise you will cook the eggs rather than temper them. Repeat this until about half of the milk mixture has been whisked into the eggs. Then you can combine everything in the saucepan and whisk it all together.
- Mix in the whiskey or bourbon, or omit if you don't want alcoholic eggnog.
- Whip the egg whites until they have soft peaks, and then add the ⅛ cup sugar. Continue to whip until stiff. Then fold gently into your custard mixture until smooth.
- Cover and refrigerate the entire batch of eggnog for at least 3-4 hours before serving.