The Ultimate Eggnog Punch
Adapted from "Cajun-Creole Cooking" by Terry Thompson
Lots of recipes for homemade eggnog call for extensive aging, but this recipe can be thrown together right before a holiday party. Just whip egg yolks with sugar, cream, and bourbon, then fold in fluffy whipped egg whites. It makes an eggnog with much more balance than the store-bought versions, which are often oddly thick and cloyingly sweet. Serve it over ice with a sprinkle of nutmeg for a classy holiday beverage.
Game plan: The eggnog can be made through step 2 up to 3 hours ahead, covered, and refrigerated. When ready to serve, whip and incorporate the egg whites and serve immediately.
- 12 large egg yolks
- 2 cups granulated sugar
- 2 cups bourbon, chilled
- 1 quart (4 cups) whole milk
- 1 cup cold heavy cream
- 1 teaspoon vanilla extract
- 12 large egg whites, at room temperature
- Cracked ice, for serving
- Freshly grated nutmeg, for serving
- 1Place the egg yolks in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until thick and lemon-colored, about 4 minutes.
- 2Reduce the speed to medium low, slowly add the sugar, and beat until the mixture is thick and creamy, about 5 minutes. Slowly pour in the bourbon and beat until incorporated. Slowly pour in the milk, cream, and vanilla and continue beating until incorporated, about 3 minutes. (Lower the speed as necessary to keep the liquid from splashing.) Transfer the mixture to a 4-quart serving container and set aside.
- 3Clean and dry the mixer bowl and whisk attachment. Place the egg whites in the clean, dry bowl and beat on medium-high speed with the clean whisk attachment until medium-stiff peaks form, about 2 minutes. Stir the egg whites into the egg yolk mixture until they are completely incorporated and the eggnog is pale yellow and frothy.
- 4To serve, fill cups with ice, ladle the punch over the ice, and garnish with a pinch of nutmeg.
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