A brandy-spirited egg nog for the holidays.
10 large eggs
2 1/4 cups granulated sugar
2 cups half-and-half
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg plus some for garnish
1 teaspoon pure vanilla extract
1/4 cup bourbon
1/4 cup brandy
6 large fresh egg whites*
- In a large, heavy-bottomed saucepan, beat together the eggs and sugar. Stir in the half-and-half. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F (70°C). Remove from the heat. Stir in the cream, nutmeg, vanilla, bourbon, and brandy. Cool, then cover and refrigerate until ready to serve.
- Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form, then fold them into the eggnog. Serve cold in punch cups and sprinkle with nutmeg.
Makes 20 (1/2 cup) servings.
*Exercise caution when using raw eggs in uncooked beverages and foods. Because of the dangers, the elderly and young children should never be served foods containing raw eggs. We highly recommend using a pasteurized egg white product for this recipe.