Did you know you can make eggnog? All you need is a pint of cream, a couple fresh eggs, sugar, nutmeg, and some booze, if you like that. For me, eggnog is one of those things, like cookie dough and caesar salad, where I roll the dice and eat raw eggs. If you need to be more cautious, cook the eggs, sugar, and cream to 160° (follow this recipe from Alton Brown for the procedure) then cool it down before folding in the whipped egg whites.
Eggnog, Small Batch
makes 20 ounces, enough for four or five small servings
- ⅓ cup superfine sugar or regular granulated sugar
- 2 farm-fresh eggs, separated
- 2 cups heavy cream or a mix of milk and cream, your preference
- ⅓ cup Cognac or bourbon
- freshly ground nutmeg for serving
Create superfine sugar from regular granulated, by giving it a whirr in your blender or food processor.
In small bowl, use a hand-held electric mixer to beat the egg whites to soft peaks, then set aside.
In medium bowl, use the hand-held electric mixer to beat the egg yolks and sugar on high speed until thick and light yellow, a couple minutes. Mix in the cream on low speed and decide how you want to handle the booze—let people add their own at serving time or mix in the alcohol from the get-go, your choice. Using a spatula, gently fold the egg whites into the egg yolk-sugar mixture. Transfer to glass jar and refrigerate until ready to serve. Enjoy within two days. At serving time, top each glass with a dusting of freshly grated nutmeg.