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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