Credit to: Erik Chapman, Sun Liquor, as reprinted in Seattle Times, December ’12
*We find that pasteurized eggs may inhibit the fermentation of the eggnog, but, as with any dish with raw eggs, there is a small chance of food-borne illness. We feel the booze kills any germs, but you should use eggs you feel confident about, and just know that your results may vary depending on your choice.
Ingredients
- 3 eggs, pasteurized*
- 1/8 Cup sugar
- 1 Tablespoon sugar
- 1.5 Ounces brandy or cognac
- 1.5 Ounces bourbon
- 1.5 Ounces molasses rum
- 8 Ounces whole milk, do not use ultra-pasteurized
- 8 Ounces heavy cream, do not use ultra-pasteurized
- nutmeg
Instructions
- Separate egg whites from yolks and place them in separate bowls. Beat the yolks with an electric mixer until pale yellow.
- Slowly add the 1/8 c. sugar. Mix for 30 seconds, then slowly add brandy, bourbon, rum and milk.
- In a separate bowl, beat the egg whites until soft peaks form. Add a tablespoon of sugar and mix for 20 seconds.
- Add the egg white mixture to the yolk mixture.
- In a separate bowl, whip the heavy cream until soft peaks form and add it to the egg mixture.
- Spoon contents together loosely and store in glass container in the back of the refrigerator, making sure it’s 45 degrees or colder.
- Don’t open or mix the jar. Let it sit for at least a week. Sun Liquor suggests aging closer to a month (Our magic # is 3 weeks).
- When ready to serve, mix the eggnog with a hand mixer and served in a chilled coupe. Top with a pinch of fresh ground nutmeg.