Egg Nog from Scratch

Egg Nog with Raw Eggs

INGREDIENTS

• 4 eggs (PASTEURIZED and separated)
• 3 oz Jim Beam Kentucky Bourbon Whiskey
• 1 CU heavy cream
• 1 PT whole milk (not skim)
• 1 tsp grated nutmeg
• 1/3 CU sugar
• 1 TBL sugar additional

STEP BY STEP

1. Separate white from the yolks. Set whites aside.
2. Beat egg yolks well
3. Add sugar very slowly to combine – set aside
4. In small pan, add nutmeg, cream and milk
5. Mix to combine, and bring mixture slowly to a boil
6. Remove mixture from heat
7. TEMPER half of your heated mixture into your egg yolk mixture
8. Slowly whisk egg yolk mixture back into the pot
9. Add whiskey and combine, then chill for at least an hour
10. During this time, leave egg whites on counter to come up to room temperature
11. Beat egg whites to firm peaks
12. Add 1 TBL sugar and combine
13. Add cold mixture to egg whites and gently combine or fold together
14.  Serve with a sprinkle of nutmeg on top

EXTRA STUFF YOU NEED TO KNOW

• Since you are using raw eggs, be sure that you get fresh eggs.
• Don’t serve this to anyone that is pregnant because of the raw eggs.
• Use a slotted spoon or your fingers to separate the egg yolk from the whites. Use a pinch pot to isolage each separated yolk and white before putting them into a larger container.  Don’t use the egg white if ANY yolk has broken into it. Use them for scrambled eggs tomorrow morning!
• TEMPERING EGGS, means to mix three tablespoons of the heated mixture into the beaten egg yolks, one tablespoon at a time, whisking constantly, raising the temperature slightly and thinning the yolks. Add a second tablespoon, then a third, then you can add the eggs back into the heated pan, whisking constantly, without worrying about them cooking and becoming lumpy

Here is a video from Your Life A to Z about how to make “Tom’s Egg Nog”

Mollie’s Egg Nog for Two

• Separate two eggs – set yolks aside
• Whisk whites into soft peaks
• Put into fridge to stay cold
• Put yolks into mixer
• Add  ¼ C  sugar
• Mix to combine until thick and lighter in color
• Add 2 C cream and 2 C  whole milk
• Whisk on low to combine
• Fold beaten whites into the mixture
• Add ¼ C  brandy
• Chill for one hour before serving
• Pour into glass and garnish with nutmeg

Mollie’s Egg Nog for Six

• Separate six eggs – set yolks aside
• Whisk whites into soft peaks
• Put into fridge to stay cold
• Put yolks into mixer
• Add ¾ C sugar
• Mix to combine until thick and lighter in color
• Add 6 C cream and 6 C whole milk
• Whisk on low to combine
• Fold beaten whites into the mixture
• Add ½ C brandy
• Chill for one hour before serving
• Pour into glass and garnish with nutmeg

SINGLE SERVING Recipe for KTVK

• 1 egg  (PASTEURIZED and separated)
• 1 oz Jim Beam Kentucky Bourbon Whiskey
• 1/4 CU heavy cream
• 1/2 C whole milk (not skim)
• 1/4 tsp grated nutmeg
• 2 TBL sugar

Step by Step

1. Separate white from the yolks. Set whites aside.
2. Beat egg yolks well
3. Add sugar very slowly to combine – set aside
4. In small glass bowl, add nutmeg, cream and milk
5. Mix to combine
6. Microwave for 60 seconds
7. TEMPER half of your heated mixture into your egg yolk mixture
8. Slowly whisk egg yolk mixture back into the pot
9. Add whiskey and combine, then chill for at least an hour
10. During this time, leave egg whites on counter to come up to room temperature
11. Beat egg whites to firm peaks
12. Add 1 TBL sugar and combine
13. Add cold mixture to egg whites and gently combine or fold together
14.  Serve with a sprinkle of nutmeg on top