Triple-Shot Eggnog
From: Fine Cooking MagazineIn this version of the holiday classic, three traditional spirits come together for a cocktail with a kick. Whisking frothy beaten egg whites into the eggnog base makes for a much lighter and less cloying drink than those found in containers at the supermarket.
Servings: Serves eight. Yields about 6 cups.
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Ingredients
3 large eggs, preferably pasteurized, separated
1/2 cup granulated sugar
Kosher salt
1/2 cup dark rum
1/4 cup bourbon
2 tablespoons brandy
2 cups whole milk
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg, plus extra for garnish
1/2 teaspoon pure vanilla extract
Directions
1. Whisk the egg yolks in a large bowl until they just begin to turn a lighter shade of yellow. Add the sugar and a pinch of salt and whisk until thick and pale yellow. Whisk in the rum, bourbon, and brandy until well combined and then whisk in the milk, cream, nutmeg, and vanilla until blended. Chill the mixture, covered, for 4 hours or overnight. Keep the egg whites chilled separately in a medium bowl.
2. Before serving, whip the egg whites to stiff peaks with a hand-held electric mixer. Fold the whipped egg whites into the chilled yolk mixture. Serve immediately, sprinkled with a little freshly grated nutmeg, or chill for up to 4 hours. Whisk the eggnog until smooth before serving.
Note:
The risk of salmonella infection from consuming raw eggs is very low--only about 1 in 20,000 is contaminated--but you can eliminate the risk entirely by using pasteurized eggs.
The risk of salmonella infection from consuming raw eggs is very low--only about 1 in 20,000 is contaminated--but you can eliminate the risk entirely by using pasteurized eggs.
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