![]() Or the slightly sweet taste it has, even without sweetener. Maybe it’s the luxuriousness of the texture. If you are spiking the eggnog, pour or spoon into glasses and add bourbon to taste to the individual glasses.Īpproximate nutrition per serving: 270 calories, 20 grams fat (12 grams saturated, 67 percent total fat calories), 8 grams protein, 15 grams carbohydrate, 14 grams sugar, 185 milligrams cholesterol, no dietary fiber, 120 milligrams sodium.I have a slight obsession with whipped cream. Fold the whipped cream into the eggnog, sprinkle with the remaining nutmeg, and serve. Beat until firm peaks form and there is no liquid left. With the mixer still running, gradually add the remaining 1 tablespoon of sugar and the vanilla. Use an electric mixer to beat until the cream forms soft peaks. Just before serving, place the cold cream in a large chilled bowl. Cover and refrigerate for at least 2 hours. Fold the egg whites into the yolk mixture until light and airy with no lumps. With the mixer running, sprinkle in 1 tablespoon of the remaining sugar and whip until the egg whites form stiff peaks. In a large bowl, use an electric mixer to beat the egg whites until they hold soft peaks. Add the milk and half of the nutmeg, then beat until slightly frothy. Gradually add the 1/4 cup of sugar and the salt, beating until the sugar is completely dissolved. In a large bowl, whisk the egg yolks until they are a light golden color, about 1 to 2 minutes. Double-Whipped Eggnogġ/4 cup plus 2 tablespoons superfine sugarġ teaspoon freshly grated nutmeg, divided That way, you can serve everyone from the same bowl. ![]() I like making the eggnog without alcohol, then spiking individual servings with bourbon. ![]() If you don’t have it on hand, you can make your own by pulsing regular granulated white sugar in a food processor. Superfine sugar dissolves more easily than traditional white sugar, producing a smoother, creamier texture. I sweeten all three components with superfine sugar – the yolks, the egg whites and the cream –for a more balanced and silkier eggnog. You can make it without separating the eggs and whipping them individually, but it is nothing like the ethereal eggnog with the whipped egg whites.īecause there are so few ingredients, it is essential that the eggs and milk be as fresh and as high quality as you can find.Īs an adult, I have graduated to a Level 3 eggnog, which includes whipped egg whites and whipped cream folded into the sweetened egg and milk base. Soon, I graduated to Level 2 eggnog, which involves folding in whipped egg whites. If you are an eggnog lover, you know that the nutmeg is key. My first attempt at making eggnog was very simple – whipped eggs, cold milk and sugar with fresh grated nutmeg. Meaning we made it from scratch and drank it every day for several months. We made “Jack Frost” lemonade in the summer, and one fall and winter we went through a homemade eggnog stage. I was a pre-teen when my best friend and I discovered our love for making festive libations – way before we really knew what a cocktail was. My love of homemade eggnog started at a young age. Before I go any further, I should mention that while I use raw eggs in my recipe, you should feel free to use pasteurized eggs if that concerns you. On the weekends, there is nothing like French toast made with eggnog.īut the best eggnog of the season is the frothy, cloudlike homemade eggnog I make for Christmas cocktails. I make eggnog cappuccinos in the morning and eggnog milkshakes at night. I drink it little by little, spiked and not. As soon as Halloween is packed away, I buy a quart of my favorite eggnog at the grocery store. For me, eggnog season can’t come soon enough.
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